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Coconut Acorn Squash

4.9 | 11 Reviews
Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Deirdre Cox, Kansas City, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 02, 2023

Save yourself some time in the kitchen and toss the squash in the microwave for a quick dish. Sometimes squash can be a bit tasteless, so I conquer this by adding a bit of mango chutney and coconut. —Dierdre Cox, Kansas City, Missouri

TEST KITCHEN APPROVED

Coconut Acorn Squash

4.9 | 11 Reviews Add your review
Yield:4 servings
Prep:5 min
Cook:15 min
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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
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Directions

  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.

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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