Easy Gluten-Free No Sugar Added Crab-Stuffed Squash Recipe |
Author: Deena Segal
This Gluten-Free No Sugar Added Crab-Stuffed Squash recipe is an adaption of a classic recipe from the 1960s-just healthier. This flavorful combination of zucchini or squash, crabmeat, cream cheese, and veggies goes very well as a different way to present squash at fall or winter holiday dinners.
- 2 large zucchini, or crookneck squash
- 2 cans crabmeat, (6½ ounce) drained
- 2 ounces cream cheese, softened
- 2 green onions, chopped
- ½ medium tomato, seeded and chopped
- 1 teaspoon lemon juice
- 1 tablespoon mayonnaise
- 1 dash Liquid Smoke, (optional)
- 2 cups mozzarella cheese, shredded, divided
- Trim the ends of the squash and discard. Half the squash lengthwise. Microwave the squash halves on high for 3-5 minutes.
- With a spoon, scoop the center of the squash halves out, leaving the ends intact. Chop the removed squash pulp up.
- Combine the chopped squash, crabmeat, cream cheese, green onions, tomato, lemon juice, mayonnaise, Liquid Smoke (if desired), and 1 cup of the shredded mozzarella in a bowl. Stir to thoroughly combine the ingredients.
- Place the halved squash cut side up in a large baking dish. Fill the centers of the squash halves with the crabmeat mixture.
- Bake at 350° F for 30-35 minutes, or until the crabmeat mixture is hot and bubbly and is beginning to brown on top. Sprinkle ¼ cup of the remaining shredded mozzarella on top of each squash half and return them to the oven until the cheese is melted and just beginning to brown, about 5 minutes.
- Serve immediately or cool, wrap and plastic wrap, and refrigerate for later use.
Calories: 333 Fat: 23g (60.8% calories from fat) Sugar: 0g Fiber: 2g Protein: 27g Cholesterol: 120mg
Recipe by GlutenSmart.com at https://www.glutensmart.com/gluten-free-crab-stuffed-squash-recipe.html
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