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.

http://ashleys.net/recipes/, 19990107.