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Ingredientes
- 3 x Acorn squash
- Salt and pepper
- 1/4 c. Melted butter
- 1/3 c. Chutney*
- 1/3 c. Flake coconut
Direcciones
- Cut squash in half; remove seeds. Wash and drain excess water but don't dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and cook on low for 3 to 5 hrs or possibly till tender. Remove from pot; set, cut side up, on broiler pan or possibly heat-proof platter. Brush inside of squash with butter. Mix chutney and coconut; spoon into cavity of squash. Bake in 400 F oven for about 15 min or possibly till bubbly. - -NOTES Make chutney in slow-cooking pot according to "Peach Chutney" recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 121 | 47% |
| Total Fat 13.88g | 17% |
| Saturated Fat 9.15g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 256mg | 11% |
| Potassium 882mg | 25% |
| Total Carbs 35.39g | 9% |
| Dietary Fiber 4.2g | 14% |
| Sugars 5.96g | 4% |
| Protein 2.38g | 4% |
