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.