Roasted Acorn Squash and Quinoa Power Bowl

Cut Acorn Squash (1) in half, remove all seeds and slice into 1-2” pieces.Then add them to a baking sheet, spread out in single layer, drizzle with Extra-Virgin Olive Oil (1 tsp) , then sprinkle with Parmesan Cheese (1 Tbsp) , Garlic Salt (1/2 tsp) , Smoked Paprika (1/4 tsp) , and Ground Black Pepper (1/8 tsp) .

Meanwhile add Quinoa (1/2 cup) to a Water (1 cup) , and bring to a boil, then reduce and simmer for 15 minutes.

Once quinoa has cooked, remove from heat and stir in the Fresh Spinach (2 cups) .

For the vinaigrette, add the Balsamic Vinegar (1 Tbsp) , Apple Cider Vinegar (1 Tbsp) , Extra-Virgin Olive Oil (1 Tbsp) , Honey (1 Tbsp) , Greek Yogurt (4 Tbsp) , Water (3 Tbsp) , Salt (1/4 tsp) , Simply Organic Garlic Powder (1/8 tsp) ,  Ground Black Pepper (1/8 tsp) , and Smoked Paprika (1/4 tsp) to a food processor and process 10-15 seconds or until creamy texture is reached.

Once quinoa and squash have cooked, assemble power bowls, starting with a layer of the quinoa and spinach mixture, then add Acorn Squash, Pepitas (2 Tbsp) , Goat Cheese (2 2/3 Tbsp) , Avocado (1/2) , and finally drizzle with Creamy Apple Cider Balsamic Vinaigrette.