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Crab Stuffed Acorn Squash
Heart Healthy

Crab Stuffed Acorn Squash

By:Larry's Catch 4.89(27 reviews)

Rock Crab-Stuffed Acorn Squash with spinach and mozzarella - cozy, flavorful, and perfect for a comforting meal.

TIME
TIME
60 min
SERVINGS
SERVINGS
4 ppl
DIFFICULTY
DIFFICULTY
Intermediate
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Ingredients

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  • 2 medium acorn squashes, halved and seeds removed
  • 1 lb (450 g) cooked and shelled rock crab meat
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups fresh spinach
  • ½ cup panko breadcrumbs
  • ½ cup shredded mozzarella cheese
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Fresh thyme sprigs for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Drizzle cut sides of acorn squash with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 30–40 minutes until tender.
  2. While squash roasts, heat olive oil in a pan over medium heat. Add chopped onion and garlic; cook 4–5 minutes until softened.
  3. Stir in fresh spinach and cook 2–3 minutes until wilted.
  4. Fold in cooked rock crab meat, panko breadcrumbs, mozzarella cheese, parsley, and lemon juice. Season with salt and pepper and cook 2–3 minutes until heated through.
  5. Remove roasted squash from oven, turn cut side up, and fill each half with the crab, spinach, and cheese mixture.
  6. Return to oven and bake 10–15 minutes until mozzarella melts and panko topping is golden.
  7. Garnish with fresh thyme sprigs and serve hot, optionally with a green salad or roasted vegetables.

Nutrition Values

Per serving (200 g)
  • Calories: 280 kcal
  • Total Fat: 14 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Cholesterol: 55 mg
  • Sodium: 480 mg
  • Total Carbohydrates: 18 g
  • Dietary Fiber: 3 g
  • Sugars: 4 g
  • Protein: 18 g
  • Vitamin A: 25% DV
  • Vitamin C: 15% DV
  • Calcium: 12% DV
  • Iron: 8% DV

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