Crab Stuffed Squash
Low Carb Recipe
Crab-Stuffed Squash uses zucchini or crookneck squash with crabmeat, cream cheese, green onions, tomato, lemon juice, mayonnaise, Liquid Smoke and lots of Mozzarella cheese.
2 large zucchini or crookneck squash
2 cans crabmeat (6-1/2 ounce), drained
2 ounces cream cheese, softened
2 green onions, chopped
1/2 medium tomato, seeded and chopped
1 teaspoon lemon juice
1 tablespoon mayonnaise
1 dash Liquid Smoke(optional)
2 cups shredded mozzarella cheese, divided
Trim the ends of the squash and discard. Half the squash lengthwise. Microwave the squash halves on high for three to five 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-degrees for 30 to 35 minutes, or until the crabmeat mixture is hot and bubbly and is beginning to brown on top. Sprinkle 1/4-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 five minutes.
Serve immediately or cool, wrap and plastic wrap, and refrigerate for later use.
Yield: 4 servings
Calories: 333; Fat: 23g; Protein: 27g; Carbohydrates: 6g; Fiber: 2g; Cholesterol: 120mg; Sodium: 500mg
Calories from fat: 60.8-percent
Exchanges: 3-1/2 Lean Meat, 1/2 Vegetable, 3 Fat