Coconut acorn squash

By Nelly826

Start to finish: 20 minutes
Makes: four servings
Recipe tested with 1100 W microwave
Per serving: 251 cal, 11 g fat, 39 g carbs, 4 g fiber

Ingredients

• 2 small acorn squash
• 1/4 cup mango chutney
• 1/4 cup flaked coconut
• 3 tablespoons butter, melted
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Preparation

Step 1

1. Cut each squash in half. Remove and discard seeds. Place squash in a microwave safe dish, cut side down.
2. Microwave, covered, on high for 10 to 12 minutes or until tender.
3. Turn the squash cut side up. Mix chutney, coconut and melted butter. Spoon into centers of squash. Sprinkle with salt and pepper.
4. Microwave covered, on high for 2 to 3 minutes or until heated through