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
CANDIED ACORN SQUASH SLICES
This acorn squash recipe was passed down to me from my grandma, who always served it at Thanksgiving. Now I make it whenever I'm feeling nostalgic. -Rita Addicks, Weimar, Texas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Preheat oven to 350°. Cut squash in half lengthwise; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Arrange squash in a shallow baking pan; cover with foil. Bake until just tender, 25-30 minutes. , Combine sugar and butter; spread over squash. Bake, uncovered, 15-20 minutes longer, basting occasionally.
Nutrition Facts : Calories 287 calories, Fat 15g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 168mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 2g fiber), Protein 1g protein.
STUFFED ACORN SQUASH WITH MUSHROOM GRAVY
This stuffed squash is a favorite of the family of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The couple brings this dish to Thanksgiving dinner, but we think it would make a great vegetarian centerpiece anytime, from fall to spring.
Provided by Tara Parker-Pope
Categories dinner, side dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. In a medium pan over medium heat, melt the butter and then sauté the celery, onion and bouillon cube until lightly browned. Deglaze the pan with the wine, and reduce until most of the liquid has evaporated.
- Add the chanterelles and apricots to the pan and warm through. Add salt and pepper. Chill the mushroom mixture thoroughly. In a large bowl, mix the bread, eggs and the cooled vegetable mixture.
- Using a sharp kitchen knife (and plenty of caution), trim the stem end off of the squash and cut the squash into 3/4 inch rings. You should be able to get 4 rings out of a large acorn squash. Discard the stem end and bottom piece. Using a spoon, scrape the seeds and membrane out of the squash and discard. Lay the squash rings out on a large parchment-lined baking sheet and drizzle slices of squash with olive oil. Bake for 15 minutes.
- Remove squash from the oven and press the mushroom and apricot stuffing into the center of each squash ring. Bake for an additional 15 to 20 minutes or until the stuffing has set and started to brown. Garnish with mushroom gravy.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 857 milligrams, Sugar 10 grams, TransFat 0 grams
HONEY SPICED ACORN SQUASH
"I've made this simple side dish for more than 35 years," says Alpha Wilson of Roswell, New Mexico. Cinnamon and ginger give a nice spiced flavor to the moist tender squash halves. You can use up the extra squash in the two recipes that follow.-Alpha Wilson, Roswell, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Fill squash halves with butter mixture. , Place in a greased 15x10x1-in. baking pan. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer or until filling is bubbly.,
Nutrition Facts :
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