Apricot Crab Stuffed Acorn Squash

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.