Fall is coming fast and with cool weather comes delicious squash recipes. Grab this crab-stuffed acorn squash recipe for your next dinner.
| 1 large acorn squash, quartered and seeds removed | |
| 1/2 cup apricot nectar, divided | |
| 1 tsp. salt, divided | |
| ½ tsp. olive oil | |
| 3 green onions, thinly sliced, plus additional for garnish | |
| ¼ cup dried apricots, chopped | |
| 1 garlic clove, minced | |
| ¼ cup half-and-half cream | |
| 2 cans, 6 ounces each of lump crabmeat, drained |
| 1. | Preheat oven to 375°. Place squash in a greased 13x9-in. baking pan; drizzle with 1/4 cup apricot nectar. Sprinkle with 1/2 teaspoon each salt and white pepper. Bake, covered, until fork-tender, 35-40 minutes. |
| 2. | Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add green onions and cook for 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. |
| 3. | Arrange squash on a serving dish and add crab mixture over top. Sprinkle with additional green onions. |
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