Coconut Scallops with Carnival Squash
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Coconut Scallops with Carnival
Squash October, 2006 Serves 4 1 pound bay scallops 1 cup light coconut milk 1/4 teaspoon sea salt 2 medium carnival or acorn squash 2 tablespoons honey 1 tablespoon lime juice 4 cups baby spinach Toasted shredded coconut, for garnish Fresh mint and cilantro leaves, for garnish 1. Rinse scallops and pat dry. Combine scallops with coconut milk and sea salt; toss lightly to combine. Refrigerate for 30 minutes or up to 2 hours. 2. Preheat oven to 375°. Halve each squash lengthwise; remove seeds. Arrange squash halves, cut sides up, in a baking dish with about 1/2 inch water. Cover tightly with foil and bake until tender, 45–60 minutes.
This FUNctional Kitchen was provided by James Rouse, ND, and Debra Rouse, ND. PER SERVING: 261 cal, 16% fat cal, 5g fat, 3g sat fat, 37mg chol, 22g protein, 36g carb, 4g fiber, 354mg sodium |
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