Cook Couscous (1 cup) according to package instructions, subbing Vegetable Broth (1 cup) for water. Bring vegetable broth to a simmer, turn heat off, stir in couscous, cover and let sit for 5 minutes before gently fluffing with a fork.
Preheat oven to 400 degrees F (200 degrees C).
Slice Acorn Squash (2) in half and scoop out the seeds with a spoon.
Coat the squash, inside only, with Olive Oil (1 tablespoon) and sprinkle with Salt and Pepper (to taste). Bake for 40 minutes, inner side up.
Combine Soy Sauce (1 tablespoon), Maple Syrup (2 teaspoon) and Distilled White Vinegar (1/4 teaspoon). Lightly brush squash with the mixture and bake for another 5-10 minutes.
Chop the Tempeh Bacon (1 slice).
Crush the Garlic (2 clove).
Thinly slice the Leek (1 cup).
Chop the Carrot (1/4 cup).
Slice the Mushroom (1 cup).
Heat Olive Oil (1 tablespoon) over medium-high heat. Add chopped Tempeh Bacon and cook for 30 seconds before adding Garlic, Leeks, and Carrots. Cook until carrots are nearly tender. Add Mushrooms and cook until vegetables are tender. Sprinkle with Salt (1/4 teaspoon).
Drain the Canned Chickpeas (1/2 cup).
Chop the Roasted Pecans (1/4 cup).
Add Chickpeas, Toasted Pecans, cooked couscous, Dried Thyme (1/4 teaspoon) and remaining Soy Sauce, Maple Syrup, Vinegar Mixture. Stir well and set aside until squash is finished cooking.
Once the squash is cooked, scoop out 1/4 cup of flesh from each squash half, and add it to the couscous mixture. Mix well and reheat if needed.
Spoon the leek & mushroom couscous filling into each squash half. Top with Freshly Ground Black Pepper (to taste) and serve. Enjoy!