Crab-Stuffed Acorn Squash Recipe


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.

Fall is coming fast and with cool weather comes delicious squash recipes. Grab this crab-stuffed acorn squash recipe for your next dinner.

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