Preheat the oven to 375ºF. Line a baking tray with parchment paper. Using a sharp knife, slice the acorn squash into rings about 1/4 inch thick. Use a spoon to (a serrated grapefruit spoon works great) to scoop out seeds. Drizzle olive oil on parchment paper and arrange squash rings in a single layer on baking tray. Drizzle more oil over the rings and sprinkle with salt. Roast for about 15 minutes, or until flesh is tender. Remove tray from oven when done and set aside. Leave the squash on the tray.

Heat a tablespoon or two of olive oil in a medium pan over medium heat. Add onion, garlic, and a sprinkle of salt. Cook until onions begins to soften and turns translucent, about 5 to 8 minutes. Add peppers, mushrooms, and thyme and cook until mushrooms have browned and peppers have softened, or another 5 to 8 minutes.

While vegetables are cooking, prepare the tofu filling. Add tofu, non-dairy milk, nutritional yeast, corn starch, tahini, onion powder, turmeric, salt and black salt to a food processor. Blend until smooth. Pour tofu into pan with vegetables and stir to combine. Remove from heat.

Spoon or pour tofu filling into the centers of the cooked squash rings. Return tray to oven and bake for about 10 minutes or until the filling sets and browns slightly on top. Remove from oven and serve while hot or at room temperature.