Thanksgiving side dish: Stuffed acorn squash with crab

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Stuffed acorn squash with panko-crusted crab makes for a delicious Thanksgiving side dish.

“An acorn squash filled with ‘stuffing,’ this dish is quintessential fall. In fact, this dish is high in protein and gluten-free, thanks to the cheesy, gluten-free panko-crusted crab, and perfect for guests or family members who may follow a specialized diet,” says Rima Kleiner MS, RD, a nutritionist and blogger at Dish on Fish (this recipe can also be found in the National Pescatarian Month E-Cookbook “Everyday Seafood Recipes: 65 Quick & Easy Dishes“). “And honestly, it doesn’t take much to complete this beautiful dish—maybe some leafy greens and a glass of white wine.”

Ready to get cooking? Get the recipe below.

Stuffed Acorn Squash and Crab from Dish on Fish

Dish on Fish nutritionist and blogger Rima Kleiner shares a stuffed acorn squash and crab recipe with Fox News.
(Dish on Fish)

Makes 4 servings

Prep Time: 5 minutes

Cook Time: 65 minutes


  • 2 acorn squashes, halved lengthwise and seeds scooped out (leaving a “bowl” in acorn squash)
  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 tsp. dried parsley
  • 2 tsp. Old Bay seasoning
  • 1 lb. lump crab meat, drained
  • ¼ cup cream cheese, softened
  • ¼ cup Parmesan cheese, shredded
  • ¼ cup gluten-free panko crumbs or crushed gluten-free rice cereal (like Rice Chex)
  • Salt and pepper, to taste

Dish on Fish’s stuffed acorn squash recipe is made with panko-crusted crab, garlic, cheese and spices.
(Dish on Fish)

Suggested cooking tools: Glass baking dish, sauté pan


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