Try this Acorn Squash, Indonesian recipe, or contribute your own.
Suggest a better descriptionCut squash in half; remove seeds. Wash and drain excess water but do not dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and cook on low for 3 to 5 hours or until tender. Remove from pot; set, cut side up, on broiler pan or 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 minutes or until bubbly. - -NOTES : Make chutney in slow-cooking pot according to "Peach Chutney" recipe. Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (238g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 179 | ||
Calories from Fat: 83 (46%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 9.2g | 12 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 100.5mg | 3 % | |
Potassium 796.6mg | 21 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 22g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.