Coconut Acorn Squash Recipe
Save yourself some time in the kitchen and toss the squash in the microwave for a truly quick dish. Sometimes squash can be a bit tasteless. I conquer this by adding a bit of mango chutney and coconut. It really makes the flavor pop. —Deirdre Cox, Kansas City, Missouri
- 2 small acorn squash
- 1/4 cup mango chutney
- 1/4 cup flaked coconut
- 3 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 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.
- 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. Yield: 4 servings.
1 filled squash half equals 251 calories, 11 g fat (7 g saturated fat), 23 mg cholesterol, 400 mg sodium, 39 g carbohydrate, 4 g fiber, 2 g protein.
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