Drizzle 1 tablespoon of olive oil over the cut sides of the squash halves and sprinkle each with salt and pepper. Place squash cut side down on a baking sheet and bake in the oven until fork tender, 35-45 minutes (time will vary depending on the size of your squash).
Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and cook until it begins to soften, about 5 minutes. Stir in the mushrooms and cook until they release their liquid and the liquid evaporates, about 8 minutes. Stir in chickpeas, tamari and crushed red pepper flakes. Cook, stirring occasionally, for 2 minutes more, then season with salt and pepper to taste.
Remove the squash from the oven and switch your oven to the broil setting. Divide the chickpea mixture between the squash halves and drizzle with remaining 1 tablespoon olive oil. Place under the broiler until golden, about 2 minutes. Divide the fresh sage onto each squash half and serve.
Notes
You may end up with leftover filling. It will last up to 5 days in your fridge and tastes great over quinoa, rice or just by the spoonful!
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