Preheat your oven to 350°F (175°C). Cut the acorn squash in half and scoop out the seeds. Drizzle with olive oil and sprinkle with thyme. Place cut-side down on a baking sheet and roast for 40-45 minutes until tender.

In a pot, heat 1 tablespoon of vegetable oil over medium-high heat. Sauté chopped onion and sliced mushrooms for 2-3 minutes until the onion is translucent.

Stir in drained chickpeas, curry powder, cumin, and soy sauce. Pour in coconut milk, bring to a boil, then reduce heat and simmer for 5 minutes.

Remove from heat and stir in chopped parsley, salt, and pepper. Optionally add a spoonful of roasted squash pulp.

Fill each roasted squash half with the chickpea filling, garnishing with additional parsley.