1 acorn squash, 1/3 cup quinoa, 1 cup baby spinach, 1tbsp lemon juice, 1tbsp olive oil, pinch of sea salt, 3/4 cup chickpeas (rinsed and cooked), 1/4 cup feta cheese
Cut the squash in half and remove the seeds, place in an oven preheated to 400f face down on parchment for 25-30mins. While the squash is cooking, cook the quinoa according to directions on packaging. When quinoa is done, fluff with a fork, add the spinach and cover allowing it to wilt. Add the lemon juice, olive oil, sea salt and chickpeas. Mix well.
Remove the squash from the oven, fill it with the quinoa mixture and top with feta.