Name: Apricot Crab Stuffed Acorn Squash
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Apricot Crab Stuffed Acorn Squash

1. 2 large acorn squash, quartered and seeds removed -

2. 1/2 cup apricot nectar, divided -

3. 1 teaspoon salt, divided -

4. 1 teaspoon white pepper, divided -

5. 1 teaspoon butter -

6. 1 teaspoon olive oil -

7. 4 green onions, thinly sliced, plus additional for garnish -

8. 1/3 cup dried apricots, chopped -

9. 1 garlic clove, minced -

10. 1/2 cup half-and-half cream -

11. 4 cans (6 ounces each) lump crabmeat, drained -

How to cook deliciously - Apricot Crab Stuffed Acorn Squash

1. Stage

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. Stage

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. Stage

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