1. Heat a sauté pan over medium heat, add oil, and sauté garlic for 2 minutes.
2. Add all other ingredients except for chopped fresh parsley and stir well. Reduce heat and simmer for 4 minutes.
3. Season with salt and pepper to taste. Check the sauce for thickness and reduce if needed.
4. Preheat the oven to 400°F.
5. Slice the squash in half lengthwise and scoop out the seeds and ribbing. Brush the inside and cut surfaces with olive oil and sprinkle with salt and pepper.
6. Place on a sheet pan with the cut side down. Use a fork to pierce the squash skin. Bake for approximately 30 minutes until the squash is golden brown on the outside and tender yet still firm when poked.
7. Remove from the oven and flip the squash over so that the cut side is up to cool. Using a fork, scrape the flesh of the squash from its skin.
8. Heat servings in a sauté pan with olive oil and finish with grated nutmeg. Add sun dried tomato sauce and super grain and lentil bites (vegetarian) for service.