Apri­cot Crab Stuffed Acorn Squash

Taste of Home - - RECIPE INDEX -

This light recipe is quick, sim­ple and burst­ing with rich fla­vors. It looks quite el­e­gant when I serve the squash quar­ters on a lovely plat­ter.

—Judy Arm­strong, Prairieville, LA

Prep: 20 min.

• Bake: 35 min. Makes: 8 serv­ings

2 large acorn squash, quar­tered and seeds re­moved

1/2 cup apri­cot nec­tar, di­vided

1 tsp. salt, di­vided

1 tsp. white pep­per, di­vided

1 tsp. but­ter

1 tsp. 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 oz. each) lump crab­meat, drained

1. Pre­heat oven to 375°. Place squash in a 13x9-in. bak­ing pan; add ¹₄ cup nec­tar. Sprin­kle with ¹ ₂ tsp. each salt and white pep­per. Bake, cov­ered, un­til fork-ten­der, 35-40 min­utes.

2. In a large skil­let, heat but­ter and oil over medium-high heat. Add green onions; cook and stir un­til ten­der,

3-5 min­utes. Add apri­cots and gar­lic; cook 1 minute. Stir in half-and-half and re­main­ing nec­tar, salt and white pep­per. Bring to a boil; re­duce heat. Sim­mer for 5 min­utes. Gen­tly stir in crab; heat through.

3. Ar­range the squash quar­ters on a serv­ing dish; spoon crab mix­ture over top. Sprin­kle with green onions.

1 squash quar­ter: 217 cal., 3g fat (2g sat. fat), 91mg chol., 794mg sod., 31g carb. (11g sug­ars, 4g fiber), 18g pro. Di­a­betic ex­changes: 2 starch, 2 lean meat, 1/2 fat.

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