Preheat oven to 400 degrees Fahrenheit. Halve the acorn squash carefully, and scoop out the seeds (save them for roasting, yum!) and place the empty acorn squash halves on a sheet pan. Roast the squash for about 40 to 50 minutes until it is fork tender.

Meanwhile, combine the 1 cup dried TVP with 1 cup of boiling water.  Sit and allow the TVP to absorb the water.

To a pot, add the olive oil, carrots, celery, onion, garlic, garlic salt, ground sage, and black pepper.  Saute on low heat for about 7 or 8 minutes until the veggies have begin to soften.  Add the TVP to the pot, and cook over low heat until mixture is well-combined and hot.

Remove acorn squash from the oven, and carefully fill each squash with 1/4 of the cooked TVP mixture.  Place the stuffed squash back in the oven for 15 minutes to heat, and top with nutritional yeast and a little extra ground black pepper.  Mangia!