Preheat oven to 350 degrees. Line cookie sheet with unbleached parchment paper.
Cut squash in half-length wise. Remove seeds, discard or save for roasting later.Rub each half of the squash with coconut oil and season with salt & pepper.Place each squash half face down on cookie sheet and bake while sautéing vegetables ~10 minutes.
In a medium sized skillet heat ½ Tbsp. coconut oil over medium heat. Add onion, parsnip, carrot, celery and sweet potato and sauté for ~5 minutes. Add kale until wilted, ~2-3 minutes. Add curry powder, salt & pepper to taste. Remove veggie mixture and place in bowl, set aside until cooled ~5 minutes.
Once cooled, add beaten egg and coconut milk to mixture and combine.
Remove squash from oven and turn each side over and fill with sautéed veggies (any left over veggies can be cooked in a ramekin or oven safe dish).
Cook stuffed squash for ~20-30 minutes.
Remove from oven, top each side with ¼ cup hemp seeds and serve hot.