Preheat oven to 400 degrees F (200 degrees C).
Acorn Squash (1)
(leave skin) in half, then quarters. Slice into ½-inch thick slices.
Lay the acorn squash slices out on a pan and spray with
Coconut Oil Cooking Spray (as needed)
Garlic (2 cloves)
over sliced acorn squash and put the pan in the oven, cook for 15 minutes.
Remove, flip squash and cook additional 10 minutes.
While Squash is cooking, put
Farro (1/2 cup)
in small pot, add water, bring to boil and boil 10-12 minutes then drain water. Add small drizzle of
Balsamic Vinegar (1 Tbsp)
to cooked farro for additional flavor.
Prepare plates with
Salad Greens (4 cups)
. Add farro,
Parmesan Cheese (2 Tbsp)
Pumpkin Seeds (2 Tbsp)
Canned Chickpeas (1/4 cup)
Balsamic Vinaigrette (2 Tbsp)
then top with roasted acorn squash. Eat!