Cut acorn squash in half. Brush thinly with coconut oil. Roast at 400 degrees until fork tender.
Heat a large pot of 2 1/2 cups broth and start cooking lentils. Bring to a boil, reduce heat, cover and simmer for about 40 minutes, stirring occasionally. Once done, remove lid and set aside to cool-but do not drain. The lentils will thicken a bit upon standing.
In a pan, heat coconut oil over medium heat. Saute garlic, onion, bell pepper, carrots and celery
for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.
Combine sauteed vegetables with the lentils and mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like.
Spoon mixture into squash halves. Top with mushroom gravy.