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1) Preheat the oven to 400 degrees (F).
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Slice acorn squash in half lengthwise and scoop out the seeds to form two bowls.
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Place cut side up in a clear baking dish.
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If you want, you could brush the squash lightly with a mixture of good quality olive oil and sea salt, but its not necessary.
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2) Dice up your zucchini, yellow squash, mushroom and garlic.
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Make sure to cut them up fairly finely.
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3) Melt 3 tablespoons of butter over medium heat in a medium saucepan.
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Sautee the veggies in the butter until softened, about 3-5 minutes.
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Add herbs, lemon juice and spices.
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Remove from heat.
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4) Open can of crab, drain, and place meat in a medium-sized mixing bowl.
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Add cream cheese and veggie mixture and stir to combine.
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Make sure cream cheese is integrated thoroughly.
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Add grated parmesan and bread crumbs.
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Mix to combine all ingredients.
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Add additional herbs, salt and pepper to taste.
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5) About now, your oven should be preheated.
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With a spoon, pile the stuffing mixture into each of the squash bowls.
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Really heap it on there; you will have plenty of stuffing, make sure you use it all.
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6) Cover the pan with foil and cook for 45 minutes.
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7) Remove foil and cook for an additional 15 minutes, or until the stuffing is browned and the squash is tender.
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Enjoy!
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Note: as is, this recipe serves two people (one half of a squash for each person).
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This is a VERY hearty portion, however, and I think two people with lighter appetites could split one of the halves and be very satisfied.
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This would be great with a green salad and/or a cup of soup.
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A perfect fall meal!
