Preheat oven to 375˚F. Peel the acorn squash, cut in half, and remove seeds. Take each half and slice each half into 1/2" slices. Alternatively, cut into slices then cut off peel (either way works- just depends on preference). Place in a bowl.

In a separate bowl, combine spices, sucanat, salt, and pepper. Add the yogurt and give a good stir. Scrape the yogurt mix into the squash and toss until squash is well-coated. Place squash in a single layer on one to two parchment-covered sheet tray and roast until tender, 30 to 40 minutes (depending on thickness of slice- they should be tender but not falling about).

While squash is roasting, heat olive oil over medium-high heat in a large skillet. Add quinoa and stir until liquid has evaporated and quinoa is lightly browning and crisp, 2-4 minutes. Remove from skillet and set aside.

Make chimichurri according to directions then serve squash with quinoa and a few spoonfuls of chimichurri,