Stuffed Acorn Squash with Crab, Zucchini, Herbs and Garlic

I have never made stuffed squash before, but after a successful zucchini stuffing experience a few weeks ago, combined with a sale on acorn squash at my local grocery store, I decided to give it a try.

It was delicious!

This would be a great dish to serve at a dinner party because it's delicious, versatile, impressive looking and--best of all--super easy to make. I'd recommend giving it a try, even if you're wary of squash or stuffed foods. It's a wonderfully rich, complex, and savory blend of flavors.

Doesn't that look good? All creamy and crispy and just... yum!


Another great thing about this recipe is its flexibility. You could technically use almost any combination of vegetables you have on hand. A little onion, bell pepper, or even cauliflower would be delicious in this recipe.

As is, this recipe serves two people (one half of a squash for each person). This is a VERY hearty portion,however, and I think two people with lighter appetites could split a half and be very satisfied. This would be great with a green salad and/or a cup of soup. A perfect fall meal!

Ingredients:

1 acorn squash, halfed lengthwise
1 can crab meat (or about 3/4 cup, if you want to use fresh)
1/4 cup cream cheese, softened
1 medium-sized zucchini, diced
1 medium-sized yellow squash, diced
1-2 mushrooms, both caps and stems, diced
4 garlic cloves, minced
Garlic salt and black pepper, to taste
3 tablespoons butter
The juice of 1/2 a lemon
1/4 cup parmesan cheese, grated
1/4 cup panko bread crumbs
A dash of dill
A dash of thyme

Instructions:

1) Preheat the oven to 400 degrees. Slice acorn squash in half lengthwise and scoop out the seeds to form two "bowls." Place cut side up in a clear baking dish. If you want, you could brush the squash lightly with a mixture of good quality olive oil and sea salt, but it's not necessary.

2) Dice up your zucchini, yellow squash, mushroom and garlic. Make sure to cut them up fairly finely.

3) Melt 3 tablespoons of butter in a medium saucepan. Sautee the veggies in the butter until softened, about 3-5 minutes. Add herbs, lemon juice and spices. Remove from heat.

4) Open can of crab, drain, and place meat in a medium-sized mixing bowl. Add cream cheese and veggie mixture and stir to combine. Make sure cream cheese is integrated thoroughly. Add grated parmesan and bread crumbs. Mix to combine all ingredients. Add more herbs, salt and pepper, etc. to taste.

5) About now, your oven should be preheated. With a spoon, pile the stuffing mixture into each of the squash "bowls." Really heap it on there; you will have plenty of stuffing, make sure you use it all :)

6) Cover the pan with foil and cook for 45 minutes.

7) Remove foil and cook for an additional 15 minutes, or until the stuffing is browned and the squash is tender.

Enjoy!