Preheat the oven to 400°F.
While the oven is heating, cut your squash in half, remove and discard seeds, and place the cut side down on a baking sheet. (I like to add a little vegan butter or olive oil to the edge of the squash that is touching the pan to keep it from sticking.)
Wash and chop your mushrooms, garlic and kale.
Prepare sauce for chickpeas by whisking together tomato paste, maple syrup and Nama shoyu.
Drain the can of chickpeas and prepare a frying pan for them with a tsp of olive oil.
Add chickpeas to the frying pan and then add whisked sauce. Stir every few minutes, cooking on medium heat until the sauce is mostly absorbed by the chickpeas.
Heat another frying pan on medium with a tsp of olive oil and add the mushrooms. Use a wooden spoon to move them around while they are cooking.
Once the mushrooms release their water and begin to turn golden, add your chopped garlic and continue stirring with your wooden spoon, for about 2 minutes. Then add the kale and drizzle with pomegranate molasses.
Once the kale is wilted, add 2 cups of the cooked rice and the chickpeas to that pan and give a good stir. Once it has been well mixed, cover and remove from heat.
Remove squash from the oven, flip over and leave the open side up so you have a cup/bowl shape. Allow to cool slightly. Once cooled a bit, fill with stuffing.
Right before serving, sprinkle with fresh parsley and pomegranate arils (seeds) as desired.