Preheat the oven to 375° F. Wash the squash, slice off the tops, and then slice each in half horizontally, making sure each half can stand on its own, cut side up. (Take another thin slice off the bottom if necessary.) Do not remove the seeds. Put water in the bottom of a cookie sheet. Salt the flesh of the squash and oil the skins. Bake the squash cut side down on the cookie sheet for 45 minutes or squash can be steamed for the same amount of time. Next prepare the stuffing. Heat oil in a saucepan and sauté the onions with a pinch of salt for 3 minutes, until soft. Add the herbs and sauté for 2 more minutes until well mixed. Add the bread cubes and mix well. Add the currants and pumpkin seeds and stir to combine well. Add the shoyu and set aside. Remove the squash from the oven or steamer and increase oven temperature to 400° F. When squash has cooled some, scoop out the seeds and place 1/3 cup filling in each squash half. Return to the oven and bake 20 minutes more. Prepare the Pecan Seitan Gravy and pour over the stuffing. Serve immediately.