Crab Stuffed Acorn Squash
Prep Time: 15 minutes
|
Cook Time: 45 minutes
260 Calories
|
4 Servings
Ingredients
1 package Sizzlefish Dungeness crab meat, thawed
2 medium acorn squash
1 tbsp olive oil
2 tbsp butter
1/2 cup minced sweet yellow onion
2 tsp minced garlic
2 cups fresh spinach, chopped
1/2 cup freshly grated mozzarella cheese
1/4 cup Panko breadcrumbs
1 large egg, beaten
1 tbsp Italian seasoning
1/4 tsp black pepper
1/2 tsp salt
Directions
Step 1
Preheat oven to 375ºF and line a baking sheet with parchment paper.
Step 2
Slice acorn squash in half lengthwise and scoop out seeds with a spoon. Brush cut sides with olive oil and season with salt and pepper. Place on baking sheet cut side down and bake for 25 minutes.
Step 3
While squash bakes, heat butter over medium heat in a large skillet and add onions. Sauté for 5 minutes. Add spinach and garlic and sauté for 2-3 minutes longer until spinach is wilted.
Step 4
Turn heat off and transfer spinach mixture to a medium bowl. Drain liquid from crab and add to mixing bowl with spinach. Use hands to break up large pieces of crab meat into bite sized pieces. Add Panko breadcrumbs, shredded mozzarella, beaten egg, Italian seasoning, salt, and pepper. Stir well to combine.
Step 5
Remove squash from oven and flip using tongs. Spoon crab mixture into the center of each acorn, overfilling slightly.
Step 6
Bake for 15-20 minutes longer, until tops of filling are golden brown.
Nutrition Facts
Crab stuffed acorn squash is a devious way to enjoy the seasonal vegetables of Fall. Roasted acorn squash is filled with succulent Dungeness crab meat for a meal that is full of satiating fiber and protein!