Taste of Home
Coconut Acorn Squash
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
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
Ingredients
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2 small acorn squash
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1/4 cup mango chutney
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1/4 cup sweetened shredded coconut
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3 tablespoons butter, melted
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
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.
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2.
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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