Preheat oven to 400 degrees F (200 degrees C).
Cut Acorn Squash (1) (leave skin) in half, then quarters. Slice into ½ inch thick slices.
Lay the acorn squash slices out on pan and spray with Coconut Oil Cooking Spray (to taste).
Sprinkle Garlic (2 clove) over sliced acorn squash and put pan in 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 tablespoon) to cooked farro for additional flavor.
Prepare plates with Organic Salad Greens (4 cup) add farro, Parmesan Cheese (2 tablespoon) Pumpkin Seeds (2 tablespoon) Canned Chickpeas (1/4 cup) and Balsamic Vinaigrette (2 teaspoon) then top with roasted acorn squash. Eat!