Cook quinoa according to package directions, adding salt to the water before cooking.
Preheat oven to 400 degrees. Cut acorn squash in half (or quarters) and remove seeds. Mix 1 Tbsp. garlic with 2 Tbsp. olive oil, 1 tsp. salt, and 1 tsp. pepper. Using rubber brush, spread oil on the inner face of the squash. Cook in oven for 50 minutes or until tender with a fork.
In small bowl, combine and mix lemon juice, garlic, olive oil, tahini, and greek yogurt. Set aside for later.
In medium sauce pan, heat 3 Tbsp. olive oil. When hot, add garbanzo beans, turmeric, garam masala, salt, cinnamon, and white pepper. Cook on medium heat until beans are tender, about 5-8 minutes. When tender, put on low heat and set aside.
Cut bell pepper into strips and onion into wedges. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Broil in oven on high, until edges are slightly darkened and veggies are tender.
When squash is done cooking, fill inside with quinoa and top with garbanzo beans, avocado, veggies, and a dollop of the tahini dressing. Garnish with fresh-crushed pepper and salt.