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Preheat oven to 450ºF / 230ºC. Arrange a rack on the bottom of the oven. Slice squash in half, lengthwise; scoop out the seeds.
On a parchment paper lined sheet pan, toss squash halves with ~ 2 TBSP EVOO and season with salt & pepper. Place cut side down. Roast for 17 to 20 minutes or until tender & browned.
Miso-Garlic Glaze: In a bowl, combine the miso, vinegar, soy sauce, sugar, and grated garlic. Whisk well to remove the clumps. Adjust to your taste; it should be savory, salty, and somewhat sweet.
Remove the squash from the oven. Increase the heat to 500ºF / 260ºC. Generously brush Miso Glaze on squash. Roast flesh side up for 4 to 5 minutes, or until glaze has set and edges are caramelized.
Assemble: Schmear Whipped Tofu on a platter. Plate glazed squash on top (plus lentils, if using). Drizzle good-quality EVOO on top & a few pinches of flaky salt. Garnish with parsley and roasted seeds/nuts.