For the squash:

1 acorn squash, halved and deseeded
1/2 cup quinoa, dry
1/2 white onion, diced
1/2 cup prepared chickpeas, drained and rinsed
1 cup brussels sprouts, trimmed and halved
2 cloves garlic, minced
2 tbsp. olive oil, divided
salt and pepper to taste
For the glaze:

3 tbsp. balsamic vinegar
2 tbsp. maple syrup
1 tbsp. Bragg’s Liquid Aminos (or soy sauce)
1/2 tsp. Dijon mustard
1/4 tsp. garlic powder
salt and pepper to taste