Ingredients
Scale
- 2 acorn squash, halved lengthwise and seeds scooped out (leaving a “bowl” in acorn squash)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2 stalks celery, chopped
- 1 teaspoon dried parsley
- 2 teaspoons Old Bay seasoning
- 1 pound lump crabmeat, drained
- ¼ cup cream cheese, softened
- ¼ cup Parmesan cheese, shredded
- ¼ cup gluten-free panko crumbs or crushed gluten-free rice cereal (such as Rice Chex)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 F. Place acorn squash halves cut side in a glass baking dish; set aside.
- Heat olive oil over medium heat; sauté garlic and celery until tender, about 2 to 3 minutes. Add parsley and Old Bay seasoning. Remove from heat.
- In a medium bowl, combine crabmeat, cream cheese and cooked vegetables. Mix to combine all ingredients; add salt and pepper to taste.
- Using a spoon, scoop mixture into squash halves. (It’s okay to overstuff them.) Top with Parmesan cheese and panko or cereal. Cover with foil; cook for 45 minutes.
- Remove foil and cook for an additional 15 minutes, or until stuffing is browned and squash is tender.
Notes
Recommended utensils; Glass baking dish, sauté pan.
- Prep Time: 10
- Cook Time: 60
- Category: Crab
- Diet: Gluten Free