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.

Tropical Salsa: This festive, flavorful salsa tastes great atop this dish. Click here for the recipe.
3. In a medium bowl, combine honey and lime juice. Transfer scallops one at a time to the honey and lime mixture; toss. (Discard coconut milk.) Heat a large skillet over medium-high; coat lightly with cooking spray. Add baby spinach and sauté for 1 minute. Add scallop mixture and sauté until scallops are fully cooked, 3–4 minutes. Divide scallop mixture into squash halves. Garnish with toasted coconut, mint, and cilantro.

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