Preheat oven to 375 degrees and line a baking sheet with parchment paper. Spread squash on baking sheet.
Bake squash for 60 minutes, turning halfway through.
While squash is roasting, cook the quinoa according to package instructions. Remove from heat.
Stir in chickpeas, raisins, and green onion.
When squash is finished, add squash to quinoa mix.
Blend lime juice, balsamic vinegar, cumin, dates, and garlic.
Pour dressing over quinoa salad.
Serve on top of choice of greens.