Stuffed Crab Acorns
- 3 Acorn Squash – washed, cut in halves, seeds removed
- 2 c. Stuffing Mix – herb seasoned
- 3 – 6 oz. Crabmeat – drained and rinsed
- 2 Eggs
- 2 T. Parsley Flakes
- 3 T. Lemon Juice
- 2 T. Onions – diced
- 1/2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/8 tsp. Cloves
- 1/8 tsp. Allspice
- 2 T. Parmesan Cheese
- 2 T. Breadcrumbs – seasoned
Boil squash halves in water or cook in microwave until soft. Preheat oven to 350 degrees F. Arrange squash halves open end up in greased baking dish. Combine stuffing mix, crabmeat, eggs, parsley, lemon juice, onion, and all spices. Mix well and divide evenly into squash halves. Combine Parmesan cheese and breadcrumbs. Sprinkle over squash stuffing. Cover loosely with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Serve hot.
Serves 6
Darlene Gallagher, East Stroudsburg
Finalist – Winter Squash/Pumpkin
2010 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest