Stuffed Acorn Squash with Crab, Zucchini, Herbs and Garlic

1) Preheat the oven to 400 degrees (F). Slice acorn squash in half lengthwise and scoop out the seeds to form two “bowls.” Place cut side up in a clear baking dish. If you want, you could brush the squash lightly with a mixture of good quality olive oil and sea salt, but it’s not necessary.

2) Dice up your zucchini, yellow squash, mushroom and garlic. Make sure to cut them up fairly finely.

3) Melt 3 tablespoons of butter over medium heat in a medium saucepan. Sautee the veggies in the butter until softened, about 3-5 minutes. Add herbs, lemon juice and spices. Remove from heat.

4) Open can of crab, drain, and place meat in a medium-sized mixing bowl. Add cream cheese and veggie mixture and stir to combine. Make sure cream cheese is integrated thoroughly. Add grated parmesan and bread crumbs. Mix to combine all ingredients. Add additional herbs, salt and pepper to taste.

5) About now, your oven should be preheated. With a spoon, pile the stuffing mixture into each of the squash “bowls.” Really heap it on there; you will have plenty of stuffing, make sure you use it all.

6) Cover the pan with foil and cook for 45 minutes.

7) Remove foil and cook for an additional 15 minutes, or until the stuffing is browned and the squash is tender.

Enjoy!

Note: as is, this recipe serves two people (one half of a squash for each person). This is a VERY hearty portion, however, and I think two people with lighter appetites could split one of the halves and be very satisfied. This would be great with a green salad and/or a cup of soup. A perfect fall meal!