| | Indonesian Acorn Squash
3 acorn squash
Salt and pepper
1/4 cup of margarine or butter, melted
1/3 cup chutney
1/3 cup of flaked coconut
Cut each squash in half, remove seeds. Wash and drain excess water but do not dry. Sprinkle with salt and pepper. Place in a slow cooker. Cover and cook on LOW 3 to 5 hours or until tender. Remove from cooker and place cut side up on a broiler pan of heatproof platter.
Preheat oven to 400ºF. Brush inside of squash with margarine or butter. Mix chutney and coconut; spoon mixture into cavities of squash. Bake about 15 minutes or until bubbly. Makes 6 servings
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