Lentil Soup in Acorn Squash Bowls

Name: Lentil Soup in Acorn Squash Bowls
Ingredients: 2 cups (402g) dried lentils; 8 cups (1,9l) water; 1-2 slices bacon, uncooked and cut into pieces, optional; ½ of a medium onion, sliced; ¼ cup (57g) chopped carrots (roughly one carrot stick); ½ cup (115g) chopped celery (roughly one rib of celery); 3 tbsp (8g) chopped parsley; 2 garlic cloves, minced; 1 tsp (5g) salt, to taste; ¼ tsp (1g) black pepper; ½ tsp (0,3g) oregano; 1-pound can solid pack tomatoes; 2 tbsp (30ml) red wine vinegar; 2 acorn or other squash; 2 tsp (10g) salt; 2 tsp (8g) brown sugar, optional