Crab Stuffed Acorn Squash
The Joy of Seasonal Eating: Crab Stuffed Acorn Squash
Embrace the bounties of Fall with our delightful crab stuffed acorn squash! Here, we pair the earthiness of roasted squash with the oceanic allure of succulent Dungeness crab.
Decadent Fusion of Land and Sea
Imagine the sweet and nutty taste of crab meeting the mild and slightly nutty flavors of the acorn squash. It's a duo that will have your taste buds dancing!
Where Our Crab Comes From
At Sizzlefish, we're proud of our ocean-to-table approach. Our Dungeness crab is wild-caught from the pristine waters of the Gulf of California, ensuring freshness and sustainability with every bite.
More Than Just Flavor: The Health Perks
Dungeness crab isn't just delicious—it's packed with protein, vitamins, and essential minerals. A delightful way to nourish your body while satisfying your gourmet cravings!
Get to Know Dungeness Crab
Named after its iconic habitat, the Dungeness Spit, Dungeness crabs are a delicacy known for their sweet and slightly nutty taste. Harvested from Oregon to Alaska, they make every dish stand out. Wondering about preparation? Ours come pre-cooked. Just thaw and they're ready for your culinary adventure!
The Star Veggie: Acorn Squash
Acorn squash, a jewel of autumn, is notable for its unique acorn shape and vibrant exterior. Dive in to relish its mildly sweet flavor and reap the benefits of its rich vitamin and mineral content.
- Nutritional Value
- Flavor and Texture
Acorn squash stands out with its distinct acorn-like shape. With a ridged exterior that can range from deep green to vibrant orange or even pale white, it's a visual treat in the world of squashes.
Packed with goodness, acorn squash is a rich source of vitamins like vitamin A and vitamin C. It's also replete with essential minerals such as potassium. Low in calories and fat, it's a healthy addition to any meal.
The flesh of the acorn squash boasts a mild sweetness, accentuated with a slightly nutty undertone. When cooked, it offers a tender and smooth texture, making it a delightful culinary experience.
The Heart of the Dish: Crab Filling
Our filling is where the magic happens, each ingredient chosen with care:
- Panko breadcrumbs: These coarser, flakier breadcrumbs lend a delightful crispiness.
- Fresh mozzarella: With its creamy and mild flavor, it melts seamlessly into the mixture, adding a touch of cheesy goodness.
- Sweet yellow onion: Their mild and sweet profile enhances the overall flavor depth.
- Garlic: For that touch of aromatic richness.
- Italian seasoning: A blend of herbs that bring the spirit of Italy right onto your plate.
- Fresh spinach: Adds a pop of color, nutrients, and a fresh, leafy flavor.
- Egg: The binding agent that ensures every bite is packed with flavor.
Customize & Serve
Our recipe is versatile! Fancy a twist? Try substituting crab with lobster or shrimp. And if you're looking to turn this dish into a full-blown meal, consider serving with a side of green salad or roasted veggies.
1 package Sizzlefish Dungeness crab meat, thawed
2 medium acorn squash
1 tbsp olive oil
2 tbsp butter
1/2 cup minced sweet yellow onion
2 tsp minced garlic
2 cups fresh spinach, chopped
1/2 cup freshly grated mozzarella cheese
1/4 cup Panko breadcrumbs
1 large egg, beaten
1 tbsp Italian seasoning
1/4 tsp black pepper
1/2 tsp salt
Preheat oven to 375ºF and line a baking sheet with parchment paper.
Slice acorn squash in half lengthwise and scoop out seeds with a spoon. Brush cut sides with olive oil and season with salt and pepper. Place on baking sheet cut side down and bake for 25 minutes.
While squash bakes, heat butter over medium heat in a large skillet and add onions. Sauté for 5 minutes. Add spinach and garlic and sauté for 2-3 minutes longer until spinach is wilted.
Turn heat off and transfer spinach mixture to a medium bowl. Drain liquid from crab and add to mixing bowl with spinach. Use hands to break up large pieces of crab meat into bite sized pieces. Add Panko breadcrumbs, shredded mozzarella, beaten egg, Italian seasoning, salt, and pepper. Stir well to combine.
Remove squash from oven and flip using tongs. Spoon crab mixture into the center of each acorn, overfilling slightly.
Bake for 15-20 minutes longer, until tops of filling are golden brown.
- Serving Size
- 1 Serving
- per serving
- 44 grams
- 9 grams
- 7 grams