APRICOT CRAB STUFFED ACORN SQUASH

Apricot Crab Stuffed Acorn Squash image

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

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

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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

Steps:

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., 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 : Calories 217 calories, Fat 3g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 794mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges