Apricot Crab Stuffed Acorn Squash

• 2 large acorn squash, quartered and seeds removed
• 1/2 cup apricot nectar, divided
• 1 teaspoon salt, divided
• 1 teaspoon white pepper, divided
• 1 teaspoon butter
• 1 teaspoon olive oil
• 4 green onions, thinly sliced, plus additional for garnish
• 1/3 cup dried apricots, chopped
• 1 garlic clove, minced
• 1/2 cup half-and-half cream
• 4 cans (6 ounces each) lump crabmeat, drained

1. Preheat oven to 375u0b0. Place squash in a greased
2. ; add 1/4 cup apricot nectar. Sprinkle with 1/2 teaspoon each salt and white pepper. Bake, covered, until fork-tender, 35-40 minutes.
3. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add green onions; cook and stir 3-5 minutes or until tender. Add apricots and garlic; cook 1 minute longer. Stir in half-and-half and the remaining apricot nectar, salt and white pepper. Bring to a boil; reduce heat. Simmer for 5 minutes. Gently stir in crab; heat through.
4. Arrange squash on a serving dish; spoon crab mixture over top. Sprinkle with additional green onions.

acorn squash, apricot nectar, salt, white pepper, butter, olive oil, green onions, dried apricots, garlic, cream, lump crabmeat

Taken from www.tasteofhome.com/recipes/apricot-crab-stuffed-acorn-squash/ (may not work)