Preheat the oven to 400ºF.
Prepare the squash: Kabocha and acorn squash do not require peeling as the skin is entirely edible. Wash the squash. Use a vegetable peeler to remove any brown or dry spots but leave on the orange or green skin.
Optional for cutting: Pre-bake the squash for 10 minutes, or microwave for 2 to 4 minutes, or just until it is softenough to easily cut.
Cut the squash: Use a sharp knife to slice off the top and bottom, exposing the orange flesh. Cut the squash down the middle, lengthwise, into two even halves. Use a spoon to scoop out the seeds and stringy parts.
For Roasted Wedges Option: Increase the oven temperature to 425ºF. Place the two halves, flesh side down, onto a cutting board and slice into about 1 ½-inch wedges. Transfer them to a large nonstick baking sheet in a single layer. Toss with a generous drizzle of olive oil, and sprinkle with salt and pepper to taste. Toss to coat. Roast for about 25 minutes, or until the flesh and skin are tender and golden brown, flipping halfway.
For Stuffed Squash Option: Place the two halves, flesh side up, onto a medium rimmed baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper to taste. Brush to coat. Bake for about 25 minutes, or until the flesh and skin are tender.
Prepare the tahini dressing: Add the tahini, ⅓ cup water, lemon juice, and maple syrup to a medium bowl. Grate the garlic into the bowl. Mix until fully incorporated. The mixture will stiffen up but there will be a breaking point where it will become smooth and creamy. Set aside.
For stuffed squash (optional): Meanwhile, make the Tofu Taco Meat, if using. Add the rice or quinoa to the skillet and mix to incorporate. Garnish with parsley. Scoop the ‘meat mixture’ into the cooked squash. Drizzle with the tahini dressing for serving.
For the roasted squash side dish: Drizzle the roasted wedges with the tahini dressing for serving.