Drizzle each squash half with olive oil and salt and pepper to taste.
Place in the oven for 40 minutes.
For the Lentils
While the squash is roasting, prepare the lentils according to package directions. Different types of lentils require different cooking times. Cook lentils should yield about 4 prepared cups.
When the lentils are done cooking, strain, or drain any leftover water as necessary.
Add to the lentils: olive oil, minced garlic, cumin, turmeric, granulate onion, and coriander. Mix well.
After the acorn squash has been roasting for 40 minutes, remove from the oven, and carefully add the lentil mixture to the hollowed squash. Return to the oven while preparing the eggs.
For the egg topping, feel free to cook your eggs any way you choose. Fried eggs are perfect. If you want to make it easy, coat a muffin tin with cooking spray and crack 1 egg into each well. Place in the oven with the squash and cook for 15 minutes, or until firm.
Remove the squash and the eggs from the oven. Top the squash with the eggs and optional garnish. Enjoy!