Acorn Squash Date Bowls
Acorn Squash Date Bowls
This fall, enjoy nature's bounty with our Acorn Squash Date Bowl Recipe. Packed with protein from garbanzo beans, quinoa, pumpkin seeds, and our delicious pitted dates—it's every vegetarian's sweet and savory dream bowl!
Prep Time
4 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.
Sunsweet Products Used
Still hungry?
Check out even more of our Feel Good recipes!
Follow the #FeelGood
Join the Sunsweet family on social media for more healthy living inspiration.