Acorn Squash Date Bowls
- 2 small acorn squash
- 2½ teaspoons coconut oil
- Salt and pepper, to taste
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 sprig fresh rosemary
- 1 cup water
- ½ cup dry quinoa
- 6 pitted dates (or more to taste)
- 3 tablespoons pumpkin seeds
oPreheat oven to 425 degrees.
Cut acorn squashes in half and scoop out seeds. Brush coconut oil over inside of squash halves. Roast in oven on baking sheet, cut side down, 30 minutes. Turn cut side up and season with salt and pepper; roast 20 minutes more.
Place garbanzo beans in rimmed baking dish and toss with 2 teaspoons coconut oil and a pinch of salt. Roast 15 minutes, then stir lightly and add rosemary; roast 5 to 10 minutes more.
Place water and quinoa in small saucepan and bring to a boil. Reduce heat to low and cook, covered, 15 minutes. Remove from heat with lid still on and let stand 10 minutes, then fluff with fork.
Chop pitted dates and roasted rosemary. Stir together dates, rosemary, quinoa, garbanzo beans and pumpkin seeds.
Scoop into acorn squash halves and serve warm.