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Apricot Crab Stuffed Acorn Squash

This light squash recipe is quick, simple and bursting with rich flavors. It looks so elegant when served on a lovely platter. —Judy Armstrong, Prairieville, Louisiana
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    8 servings

Ingredients

  • 2 large acorn squash, quartered and seeds removed
  • 1/2 cup apricot nectar, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon white pepper, divided
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 4 green onions, thinly sliced, plus additional for garnish
  • 1/3 cup dried apricots, chopped
  • 1 garlic clove, minced
  • 1/2 cup half-and-half cream
  • 4 cans (6 ounces each) lump crabmeat, drained

Directions

  • Preheat oven to 375°. Place squash in a greased 13x9-in. baking pan; add 1/4 cup apricot nectar. Sprinkle with 1/2 teaspoon each salt and white pepper. Bake, covered, until fork-tender, 35-40 minutes.
  • Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add green onions; cook and stir 3-5 minutes or until tender. Add apricots and garlic; cook 1 minute longer. Stir in half-and-half and the remaining apricot nectar, salt and white pepper. Bring to a boil; reduce heat. Simmer for 5 minutes. Gently stir in crab; heat through.
  • Arrange squash on a serving dish; spoon crab mixture over top. Sprinkle with additional green onions.
Nutrition Facts
1 serving: 217 calories, 3g fat (2g saturated fat), 91mg cholesterol, 794mg sodium, 31g carbohydrate (11g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.
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