Step 1

Preheat the oven to 450°F (230°C) with a rack in the center position.

Step 2

Using a large knife, carefully slice the acorn squash in half lengthwise. Scoop and discard any seeds and stringy fiber to reveal a ‘bowl’. Trim a very small slice off the rounded side of each half to ensure that the squash lays flat on the baking sheet. Brush the acorn squash flesh with extra virgin olive oil and sprinkle evenly with kosher salt and pepper. Distribute the acorn squash halves, cut side facing up, on the sheet pan and roast until the acorn squash is caramelized and fork tender, about 45 to 50 minutes. Set aside to cool slightly.

Step 3

Meanwhile, as the squash is roasting, whisk together the olive oil, lemon zest, and lemon juice in a large mixing bowl. Add the chickpeas, tomatoes, scallions, za'atar, salt, and pepper, and toss to coat. Allow the ingredients to marinate together while the acorn squash is roasting. Before serving, fold in the cooked quinoa, crumbled feta, and baby arugula. Season to taste with salt and pepper.

Step 4

Fill and distribute the quinoa salad into the roasted acorn squash bowls (the salad will overflow out of the top) and serve. Top with easy tahini sauce, if desired.