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Coconut Acorn Squash

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
Coconut Acorn Squash Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings
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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.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
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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