Go Back
–+ servings
Apricot Crab Stuffed Acorn Squash

Apricot Crab Stuffed Acorn Squash for a Gourmet Home Feast

Experience the unique flavor fusion of sweet apricot and savory crab in Apricot Crab Stuffed Acorn Squash.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 squash halves
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 whole Acorn Squash Tender and sweet base
  • 1 teaspoon Salt To enhance flavor
  • 1/2 teaspoon White Pepper Milder heat compared to black pepper
For the Filling
  • 1 tablespoon Butter Use vegan for dairy-free option
  • 1 tablespoon Olive Oil Essential for sautéing
  • 2 whole Green Onions Chopped, can substitute with shallots
  • 1/2 cup Dried Apricots Chopped, can use raisins
  • 1 clove Garlic Minced, substitute with garlic powder if needed
  • 1/2 cup Half-and-Half Cream Swap with non-dairy alternatives if desired
  • 1 cup Lump Crabmeat High-quality for best flavor
Flavor Enhancements
  • 1/2 cup Apricot Nectar Adds sweetness, can use peach nectar
  • 1 teaspoon Salt Adjust according to preference
  • 1/2 teaspoon White Pepper For subtle heat

Equipment

  • Oven
  • baking dish
  • Skillet
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Halve the acorn squash and scoop out the seeds. Place cut sides up in a greased dish, drizzle with apricot nectar, and sprinkle salt and white pepper. Cover with foil and bake for 35-40 minutes until fork-tender.
  2. Heat a skillet over medium-high heat with butter and olive oil. Add green onions and sauté for 3-5 minutes until soft and fragrant.
  3. Add chopped dried apricots and minced garlic to the skillet, cooking for another minute. Pour in the remaining half-and-half and apricot nectar, adding the rest of the salt and white pepper. Bring to a gentle boil and simmer for 5 minutes.
  4. Fold in the lump crabmeat gently, stirring for 2-3 minutes to heat through without breaking the crab apart.
  5. Remove baked acorn squash, let cool for a couple of minutes, then spoon the crab mixture into each half and garnish with chopped green onions. Serve on a platter.

Nutrition

Serving: 1squash halfCalories: 350kcalCarbohydrates: 16gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Ensure acorn squash is fork-tender. Mix crab gently to maintain larger chunks. Use high-quality crabmeat for best results. Adjust seasoning to taste. Cook aromatics just until fragrant to avoid bitterness.

Tried this recipe?

Let us know how it was!