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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons butter melted
- 2 small acorn squash
- 1/4 cup flaked coconut
- 1/4 cup mango chutney
- Carbohydrate 24.5505310957559 g
- Cholesterol 22.8773437598108 mg
- Fat 9.96250188270757 g
- Fiber 3.63641815387133 g
- Protein 1.94306727768302 g
- Saturated Fat 6.56319690538887 g
- Serving Size 1 1 serving (230g)
- Sodium 79.1261843211555 mg
- Sugar 20.9141129418846 g
- Trans Fat 0.668675473015506 g
- Calories 181 calories
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. Yield: 4 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave. Originally published as Coconut Acorn Squash in Taste of Home September/October 2013, pjls
