Preheat oven to 400 degrees.

Cut acorn squash in half, remove all seeds and slice into 1-2” pieces. Add to baking sheet, spread out in single layer, drizzle with 1/2 tbsp olive oil, then sprinkle with Parmesan cheese, garlic salt, black pepper, and smoked paprika.

Bake 10 minutes, flip and bake another 5-7 or until cooked through.

Meanwhile add 1/2 cup dry quinoa to 1 cup water, bring to a boil, then reduce and simmer 15 minutes.

Once quinoa has cooked, remove from heat and stir in chopped spinach.

For the vinaigrette, add all ingredients to NutriBullet or 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, pumpkin seeds, goat cheese, avocado and finally drizzle with Creamy Apple Cider Balsamic Vinaigrette.