|Coconut Scallops with Carnival Squash |
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