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+ servings


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  • 2 small acorn squash
  • 1 tablespoon coconut oil
  • 1 15-ounce can chickpeas
  • 1 sprig rosemary
  • ½ cup dry quinoa
  • 1 cup of water
  • 3 tablespoons pumpkin seeds
  • 6 Sunsweet dates or more to taste preference!
  • Salt & pepper to taste


  • Preheat oven to 425 Fahrenheit; cut acorn squash in half and scoop out the seeds. Brush coconut oil over the inside of the acorn squash halves. Roast in the oven on a baking sheet scooped side down for 30 minutes, then flip over, season with salt and pepper, and roast scooped side up for 20 minutes.
  • Drain and rinse chickpeas, then add to a rimmed baking dish with 2 teaspoons of coconut oil and a pinch of salt. Roast in the oven. After 15 minutes of roasting give the pan a shake to stir the chickpeas and add the sprig of rosemary, roast for another 5-10 minutes.
  • Add dry quinoa to a small pot with 1 cup water and a pinch of salt, bring to a boil then cover with lid, drop heat to low and cook for 15 minutes. Remove from heat with the lid still on and let sit for 10 minutes. Then fluff with a fork.
  • Once everything is finished cooking, chop the Sunsweet dates and roasted rosemary. Mix the dates and rosemary with the quinoa, chickpeas, and pumpkin seeds. Scoop into the acorn squash and serve warm, enjoy
Servings: 4