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December 2008 Issue
Crab Stuffed Squash
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

I like variations in food. Having a lot of yellow squash in the garden this fall, I decided to try something new. The idea to do this was an inspiration that turned out quite delicious. And, it was easy to prepare. Basically, it's a low cost gourmet dish that is easy to embellish with a hollandaise or béarnaise sauce if desired.

Now, on to the recipe! Be well, and good eating!

 

Crab Stuffed Squash

I prepared these in the oven while roasting a chicken for dinner. I needed a side dish and had plenty of squash from the garden, so why not use some? I also had some canned crab in the cupboard and some parmesan cheese in the fridge. I was hungry and this seemed like a good combination to make a side dish to accompany the roast chicken.
  • 6 oz. canned crab
  • 2 squash, yellow or zucchini
  • Salt and pepper to taste
  • Grated parmesan cheese
How simple can it be? Slice the squash in half lengthwise. Scoop out the seed cavity with a spoon. Fill the cavity with the crab meat and top with parmesan cheese. Bake in the oven at 375 degrees for 20 minutes and then broil for 3 minutes so the cheese slightly browns.

Serve and enjoy!

You can top this dish with a sauce to enhance the flavor and appearance. Also, you can garnish it with a bit of diced parsley if you like. Any way you serve it, it will be a delicious change from the normal squash dishes.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
 



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