Coconut Acorn Squash Recipe
- 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
- 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: 251 calories, 11g fat (7g saturated fat), 23mg cholesterol, 400mg sodium, 39g carbohydrate (16g sugars, 4g fiber), 2g protein.
Reviews for Coconut Acorn Squash
"Very Good. Love the tropical flavors and the added texture of the coconut."
"I did not have Chutney, but instead used pineapple jelly and added red pepper. Everyone seemed to like it!!"
"I DO NOT like acorn squash, usually. My husband's grandmother used to make roasted acorn squash for him, so it's very special to him. I saw this and filed away as something I would make to surprise him, and it was actually delicious! Definitely a keeper."
"Oh my goodness, this was wonderful! Loved the mango chutney mixture! I've made it twice in the past few weeks, and I'll definitely be making it again."
"Excellent...a very nice combination of flavors to add a little punch to the acorn squash."
"What a brilliant fast fix! Love the tropical flavor from coconut & chutney."
"Yum, I loved this dish and so did my husband! And it was so easy to make!"
"I made this recipe with some acorn squash that I had cooked ahead of time and had taken out of the shell. I put the squash into small casseroles, made an indentation in the center, and added the filling. This is a fantastic recipe....very tasty. I will make this again."
"I'm just learning to like squash, but this was amazingly delicious!"