Acorn Squash Date Bowls
Delicious Acorn Squash Date Bowls
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!)

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. 

Nutritional Information
  • Total Servings 4
  • Serving Size 1/2 filled squash
  • Calories per serving 350
  • Fat 10g
  • Cholesterol 0mg
  • Sodium 450mg
  • Carbohydrates 59g
  • Fiber 11g
  • Sugar 7g
  • Protein 12g
Products Used in This Recipe
Pitted Dates