APRICOT CRAB STUFFED ACORN SQUASH
This light squash recipe is quick, simple and bursting with rich flavors. It looks so elegant when served on a lovely platter. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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., 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., Arrange squash on a serving dish; spoon crab mixture over top. Sprinkle with additional green onions.
Nutrition Facts : Calories 217 calories, Fat 3g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 794mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
AUTUMN STUFFED ACORN SQUASH
I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!
Provided by CleopatrasCat
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
- Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
- Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.
Nutrition Facts : Calories 505.9 calories, Carbohydrate 49.3 g, Cholesterol 72.6 mg, Fat 27.7 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 1084.9 mg, Sugar 16.7 g
STUFFED ACORN SQUASH
Steps:
- Cut the squash in half horizontally. Use a spoon to scrape out the seeds. Carefully trim each half so it sits level. With a fork liberally prick the inside of each squash. Sprinkle each with 1 teaspoon of port, rub each with half a tablespoon of butter, and place in a baking pan.
- Preheat the oven to 350 degrees.
- Place the remaining port in a bowl. Add the prunes, grated lemon and orange rind, and ground ginger, and allow to sit for 30 minutes. Then add the chestnuts and stir. Reserve 6 of the apple quarters. Chop the remaining quarters, and toss with the prunes and chestnuts. Spoon the filling into each squash half. Use a sharp knife to cut the remaining apple quarters into thin slices, and fan them out on top of each squash. Use the remaining butter to dot the sliced apple. Sprinkle each half with brown sugar.
- Add boiling water to the baking pan to the depth of 1 inch. Bake for 1 hour until the squash is soft and the apples are golden.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 4 grams, Carbohydrate 67 grams, Fat 12 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 12 milligrams, Sugar 13 grams, TransFat 0 grams
APRICOT-GINGER ACORN SQUASH
Sweet and savory flavors come together in this dish that will make a squash lover out of anyone. It's a treat-but has hardly any butter, and low sodium. For less sugar, we like to use all-fruit apricot preserves. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cut squash lengthwise in half; remove seeds. Cut a thin slice from bottoms to level if desired. Place in a greased 11x7-in. baking dish, cut side up., Mix remaining ingredients; spoon over squash. Bake, covered, 45 minutes. Uncover; bake until tender, 15-20 minutes.
Nutrition Facts : Calories 234 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 221mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 4g fiber), Protein 3g protein.
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