Save yourself some time in the kitchen and toss the squash in the microwave for a quick dish. Sometimes squash can be a bit tasteless, so I conquer this by adding a bit of mango chutney and coconut. —Dierdre Cox, Kansas City, Missouri
Coconut Acorn Squash
Coconut Acorn Squash
Prep Time
5 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 2 small acorn squash
- 1/4 cup mango chutney
- 1/4 cup sweetened shredded coconut
- 3 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Cut each squash in half; remove and discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender.
- Turn squash cut side up. Mix chutney, coconut and melted butter; spoon into centers of squash. Sprinkle with salt and pepper. Microwave, covered, on high for 2-3 minutes or until heated through.
Nutrition Facts
1 filled squash half: 251 calories, 11g fat (7g saturated fat), 23mg cholesterol, 400mg sodium, 39g carbohydrate (16g sugars, 4g fiber), 2g protein.
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