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Apricot Crab Stuffed Acorn Squash

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Total Time:Prep: 20 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Judy Armstrong, Prairieville, Louisiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Apricot Crab Stuffed Acorn Squash

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Yield:8 servings
Prep:20 min
Cook:35 min
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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
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Directions

  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; 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.
  3. 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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