Stuffed Acorn Squash with Crab, Zucchini, Herbs and Garlic - acorn

Method

• 1) Preheat the oven to 400 degrees (F).
• 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 its 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 over medium heat 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 additional herbs, salt and pepper 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!
• Note: 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 one of the halves and be very satisfied.
• This would be great with a green salad and/or a cup of soup.
• A perfect fall meal!