Glistening Peach Squash

1 (10 ounce) jar peach preserves
1/4 cup butter
2 acorn squash, cut in half and seeded
1/4 cup flaked coconut, toasted

In 1-quart saucepan, cook peach preserves and butter over medium heat, stirring occasionally until butter is melted (4-5 minutes). Place squash halves, cut side up, into ungreased 13 x 9-inch baking pan. Pour about 1/3 cup peach mixture into each half. Brush mixture over all cut surfaces to glaze. Bake at 350 degrees F for 40 to 50 minutes or until squash is fork tender. Garnish each half with 1 tablespoon toasted coconut.

Serves 4.

Per serving: 372 calories; 14 g fat (9 g saturated fat; 34 percent calories from fat); 66.3 g carbohydrates; 33 mg cholesterol; 158 mg sodium; 2.2 g protein; 6.6 g fiber