Preheat oven to 375 and drizzle the acorn squash with olive oil and a pinch of salt and pepper. Roast, cut side up for 45 to 60 minutes until tender.
Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the onion, garlic, ginger, curry, cinnamon, and turmeric and cook for 4 minutes. Add the vegetable broth and sweet potato and cook for 5 minutes with the lid on.
Add the cauliflower and apple and cook for an additional 5 minutes with the lid on.
Remove the lid and add in the coconut milk, coconut sugar, lime zest and lime juice. Allow to cook with the lid off for 3-4 minutes.
Finally, add the lentils, peas and raisins and season with salt and pepper, to taste.
Fill the acorn squash halves and garnish with pistachios.