Preheat oven to 350 degrees.
Place the squash in a large baking dish and cover bottom with about ¼ - ½ “water.  Mix the cranberry balsamic vinegar and mustard together in a small mixing bowl.  Pour the mixture in equal parts into the squash cavity.  Using a brush coat the top of the squash as well then sprinkle cracked pepper on each squash.  Place in the oven and bake for 1 hour or until the squash is done when you press it with a fork.

While the squash is cooking prepare the lentil stuffing.  First cook wild rice according to package directions then set aside.

Sauté the onions and mushrooms using a large non stick skillet.  Stir after about 5 minutes when the start to brown.  Continue cooking until all of the onions and mushrooms are browned.  Add 2 tablespoons of red wine.  Cook until all of the wine has been absorbed.  Remove from heat and place in a separate bowl.

Place the celery, red pepper and carrots in the skillet with approximately 1/3 cup of water.  Continue cooking until the vegetables begin to soften. 

Add the mushrooms and onions back in with the veggies along with the lentils, remaining red wine, the vegetable stock and the thyme, bay leaf and salt and pepper.  Cook over medium high heat until half of the liquid is absorbed (about 10 minutes).  Add the wild rice and continue to cook until most all of the liquid is absorbed and the lentils are fully cooked (about 15 – 20 minutes).

Place half of a fully cooked squash on a dinner plate and stuff with the lentil stuffing.  Serve with sliced tomatoes and corn on the cob.