|Crab Stuffed Acorn Squash (Casserole)
This recipe is from a 1968 Washington Gas Co, Festive Foods, cook booklet. The flavor combinations with green olives may appear strange, but it really works! This goes very well as a different way to present squash at a fall/winter holiday dinner. Unfortunately, since the serving size for the recipe listed below is almost a meal, I usually scrape the squash out of the shells, mash it, place it in a greased casserole topped by the crab stuffing and bake.
3 small acorn squash salt 1/4 cup chopped onion 1/2 cup butter, melted 1 can crabmeat, drained & flaked (7.5 oz) 3 cups soft bread cubes 2 eggs, beaten 1/4 cup sliced, stuffed green olives 1 TBS lemon juice 1/4 tsp salt
Cut squash into halves and remove seeds; sprinkle with salt. Bake cut-side-down in shallow baking pan in a preheated 350ºF oven until tender (30 to 45 minutes). Saute onion in butter until soft; add to remaining ingredients and mix. Fill baked squash halves and bake about 1/2 hour longer. Six serving.
Crab Stuffed Acorn Squash photo from 1968 Wash Gas, Festive Foods cook booklet
Lynn Ashley, 19990107.