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.
Ingredients For Apricot Crab Stuffed Acorn Squash Recipe
2 Large acorn squash, quartered and seeds removed
0.5 cup Apricot nectar, divided
1 teaspoon Salt, divided
1 teaspoon White pepper, divided
1 teaspoon Butter
1 teaspoon Olive oil
4 Green onions, thinly sliced, plus additional for garnish
0.33333333333333326 cup Dried apricots, chopped
1 Garlic clove, minced
0.5 cup Half and half cream
4 can Lump crabmeat, drained
Nutrition value
97
calories per serving
< 1 g Fat2 g Protein20 g Carbs1 g FiberOther
Current Totals
< 1 g Fat
2 g Protein
20 g Carbs
1 g Fiber
MacroNutrients
Carbs
20 g
Protein
2 g
Fiber
1 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
20 mg
Iron
1 mg
Vitamin A
285 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
24 mcg
Vitamin B12
0 mcg
Vitamin C
9 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
14 mg
Manganese
0 mg
Phosphorus
42 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
