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Coconut Acorn Squash

Name: Coconut Acorn Squash
Prep time: 5 min
Cook time: 15 min
Total time: 20 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

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

4 servings

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

Coconut Acorn Squash Recipe photo by Taste of Home

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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.

Coconut Acorn Squash

Ingredients

Directions

Nutrition Facts

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