Bake the squash whole at 400° for 45 minutes or until tender. Remove squash from the oven and slice in half lengthwise. Remove the seeds and skin. Heat the oil in a medium pot and sauté the onions for 2 to 3 minutes. Add the carrots and sauté 2 minutes. Cut the squash into chunks and place in the pot with the lentils. Add enough cold water to desired consistency. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes. Season with shoyu and simmer another 5 minutes. Mix in the parsley and serve.
5g fat (24% calories from fat),