In a large stockpot place the whole green acorn squash and cover it with water. Bring to a full boil. Turn off the heat and let it simmer in the hot water for 5 minutes.Drain and cut into wedges and remove the internal seeds. Do not remove outer green skin, easier to handle.
Drizzle 2 tablespoons of the olive oil on a baking sheet, lay the green acorn squash wedges on it. Bake for 20 minutes turning once halfway thru baking. Remove from oven and sprinkle wedges with salt.
Whisk together the lemon juice, olive oil, and honey. Toss the wedges with the lemon vinaigrette, gently as to not break them.
Can be served with lentils for gluten-free or arugula and feta cheese for a filling salad.