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Preheat oven to 375F. Line 15.5x10.5 jelly-roll pan with foil. On large microwave-safe plate, arrange squash halves in a single layer, cut sides down. Microwave on High 9 to 11 minutes or until knife pierces flesh easily.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add vegan bacon pieces and cook until browned and crisp. With spatula, transfer to paper towels to drain. Add onion, celery, crushed red pepper, 1/4 tsp. salt and 1/4 tsp. pepper to skillet. Cook 4 to 5 minutes or until vegetables are tender and golden brown, stirring frequently. Remove from heat. In small bowl, mash 1/4 c. beans with water. Into vegetables in skillet, stir rice, mashed beans, whole beans, vegan bacon, 2 tsp. pine nuts, and half the basil. Season with salt and pepper to taste.
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On prepared jelly-roll pan, arrange squash halves in single layer, cut side up. Divide bean mixture among squash cavities, pressing firmly and mounding on top. Cover pan with foil. Bake 15 minutes. Uncover and bake 5 to 7 minutes longer or until squash and vegetables are golden on top. Garish with remaining pinenuts and basil.
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