Weight Watchers Recipe of the Day: Slow Cooker Acorn Squash with Mango Chutney and Coconut
(120 calories | *3 WW SmartPoints)
If you find the flavor of acorn squash bland, this slow cooker acorn squash might be for you. I got the idea for this slow cooker acorn squash with mango chutney and coconut from the September/October issue of Taste of Home .
I love acorn squash, mango chutney, and coconut. So, I decided to give it a try. The most difficult part about this slow cooker acorn squash recipe is cutting the squash.
The Skinny on Slow Cooker Acorn Squash with Mango Chutney and Coconut
I read an acorn squash cooking tip that said it’s easier if you pierce the squash a couple of times with a sharp knife and then microwave it for 2 to 3 minutes first.
Sadly, neither Rod or I were crazy about the flavor combination. The squash itself was moist and sweet, but the mango and coconut was just a little too different for our tastes.
So, I’m planning to make slow cooker acorn squash again, but I’ll season it simply with a sprinkle of cinnamon and drizzle of maple syrup instead.
Update: OMG, I’m almost embarrassed to admit this. I think I owe this recipe an apology and will try it again after discovering that the reason it tasted funny was my coconut. I was getting ready to make another recipe using coconut today and decided to taste it before adding it. Yuck. It had gone bad and had the same “weird” taste I attributed to this flavor combination! So, I tossed it before ruining another recipe!
I would love to know what you think if you try it.
According to my calculations, each serving has just 120 calories, *3 Weight Watchers PointsPlus, *3 WW Freestyle SmartPoints. Enjoy!
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Slow Cooker Acorn Squash with Mango Chutney and Coconut
- 1 large acorn squash
- 1/4 cup mango chutney
- 1/4 cup flaked coconut
- Salt and pepper to taste
- Ideal slow cooker size: 6-Quart.
- Cut the squash in quarters. Remove and discard the seeds and stringy pulp.
- Spray the slow cooker with non-stick spray.
- Snuggle the squash quarters into the slow cooker.
- Stir together the chutney, coconut and divide among the centers of the squash quarters.
- Sprinkle with salt and pepper.
- Cover and cook on LOW for 2 to 3 hours, until tender when pierced with a fork.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like Acorn Squash with Coconut and Mango Chutney, you might also like
- Easy Healthy Asian Spaghetti Squash
- Easiest Ever Slow Cooker Spaghetti Squash
- Weight Watchers Asian Baked Kabocha Squash
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