Monday, August 23, 2010

Stuffed Acorn Squash by Christine

Stuffed Acorn Squash by Christine

Hi Barb,
I made this recipe with the acorn squashes from my garden.  It was a hit with the kids.  I used brown rice and canned crab meat.  This recipe is from a very old Fitness Magazine- probably 1989.

Baked Acorn Squash with Crab Meat Filling
from Fitness Magazine, recipe by Eugenie Vasser
3 acorn squashes, about 1 pound each
3/4 pound of lump crab meat
1 T. chopped fresh tomato
1 1/2 T. chopped onion
1 t. minced garlic
1 T. butter
1 1/2 cups cooked rice (1/2 cup uncooked)
3/4 cup unsalted chicken broth
1 1/2 t. chopped parsley
1/2 t. dried thyme
pinch salt
pinch pepper
pinch cayenne pepper

Remove tops and cut acorn squashes in half.

Place the squash halves, cut-side down, in a jelly-roll pan or roasting pan large enough to hold them in one layer.  Add 1/2 inch water; cover with foil.  Bake the squash halves in a preheated hot oven (400 degrees) 25 minutes, or until soft.  Turn, cut-side up; remove seed;cut off a thin piece from the bottom, so the squash halves don't wobble when filled.  Reduce oven temperature to moderate (350 degrees).

Meanwhile, saute the crab meat, tomato, onion and garlic in the butter in a large saute pan. 

Stir in the rice, broth, parsley, thyme, salt, pepper and cayenne pepper.

Fill the squash halves with the crab meat mixture.  Bake 10 minutes longer, or until bubbly.

Serves 6.  Nutrient value per serving:  206 calories, 3 g fat, 191 mg sodium, 14 g protein, 31 g carbs


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