Preheat oven to 400 degrees F (200 degrees C).
While oven heats, cut Acorn Squash (1) in half, remove seeds, then cut criss-cross patterns over each squash half, careful not to cut the skin. Bake Squash on baking sheet for 25 to 30 minutes, or until flesh is cooked through.
Meanwhile, cook Quinoa (1/4 cup) according to package directions.
Once quinoa is nearly cooked, add Fresh Spinach (2 cup) and Balsamic Vinegar (1/2 tablespoon) to medium sauce pan, and cook over medium heat 3-5 minutes or until spinach is wilted.
Turn burner to low, then add Canned Chickpeas (1/2 cup), cooked quinoa and Coconut Sugar (1 tablespoon) to wilted spinach, stir to combine.
Once the squash has cooked, allow to cool, then scrape the flesh out (should be in chunks from scoring the flesh) of each half, leaving a thin layer in skin for stability.
Add the cooked acorn squash pieces to the spinach mixture on the stove, stir and cook for another minute, then spoon the mixture evenly into each half of the squash.
Top with the Aged Cheddar Cheese (2 ounce), sprinkle a little extra coconut sugar on top, then bake another 5 to 7 minutes at 400 degrees F (200 degrees C), or until cheese is melted.