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Use this code for 10% off your first order:

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Acorn Squash Date Bowls

Acorn Squash Date Bowls

Acorn Squash Date Bowls

Prep Time4 Minutes

Calories per seving 350

Fat 10g

Cholesterol 0mg

Sodium 450mg

Carbohydrates 59g

Fiber 11g

Sugar 7g

Protein 12g

Ingredients

  • 2 small acorn squash
  • 1 tablespoon coconut oil
  • Salt and pepper to taste
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • 1 sprig fresh rosemary
  • 1 cup water
  • 1/2 cup dry quinoa
  • 3 tablespoons pumpkin seeds
  • 6 Sunsweet dates (or more to taste preference!)

Instructions

Preheat oven to 425°F. Cut acorn squash in half and scoop out the seeds. Brush coconut oil over the inside of the squash halves. Roast in the oven on a baking sheet cut side down for 30 minutes. Turn cut side up and season with salt and pepper; roast for 20 minutes more. Place garbanzo beans in a rimmed baking dish and toss with 2 teaspoons of coconut oil and a pinch of salt. Roast for 15 minutes then stir lightly and add rosemary; roast for 5 to 10 minutes more. Place water and quinoa in a small saucepan and bring to a boil. Reduce heat to low and cook, covered, for 15 minutes. Remove from heat with the lid still on and let stand for 10 minutes, then fluff with a fork. Chop the Sunsweet dates and roasted rosemary. Stir together the dates, rosemary, quinoa, garbanzo beans and pumpkin seeds. Scoop into the acorn squash and serve warm. Makes 4 servings.