Ingredients

How to make it

  • Clean squash, cutting in half length-wise and scoop out insides - reserve. Cut on rounded side so that squash halves will not roll over in baking dish. Cook halves on plate in microwave for about 4 minutes - to help speed up cooking later!
  • Sautee celery, onion, scooped squash, and shredded carot in butter until tender and let cool.
  • In bowl, combine cooked vegetables, bread crumbs and lightly toss together.
  • Add parsley and salt/pepper to taste.
  • Add crab meat - and combine lightly. Try not to break up larger pieces too much.
  • Add just enough chicken broth to moisten mixture.
  • Spoon mixture into squash halves and place into lightly oiled baking dish. Add a little chicken broth to bottom of pan to keep squash bottoms from drying out.
  • Dot with additional butter (OPTIONAL)
  • Sprinkle with old bay (OPTIONAL)
  • Bake at 350 until golden brown/crispy on top and squash pierces easily with tip of knife - about 20-30 minutes.
  • Other variations - you can add roasted bell pepper, substitute cooked shrimp for crabmeat or chicken - anything goes!

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