Easy Low-Carb Gluten-Free Crab-Stuffed Squash Recipe

Andrew DiMino November 18, 2016 Fish (Seafood) Main Dish Recipes, Main Dish Recipes, Recipes, Side Dish Recipes Leave a comment 1,001 Views

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Low-Carb, Gluten-Free

Easy Low-Carb Gluten-Free Crab-Stuffed Squash Recipe

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This Low-Carb Gluten-Free Crab-Stuffed Squash recipe is an adaption of a classic recipe from the 1960s-just healthier. This flavorful combination of zucchini or squash, crabmeat, cream cheese, and veggies goes very well as a different way to present squash at fall or winter holiday dinners.

Author: Di Bauer
Yield: 4 1x
Category: Low-Carb, Gluten-Free

Ingredients

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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 mozzarella cheese, shredded, divided

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Instructions

Trim the ends of the squash and discard. Half the squash lengthwise. Microwave the squash halves on high for 3-5 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° F for 30-35 minutes, or until the crabmeat mixture is hot and bubbly and is beginning to brown on top. Sprinkle ¼ 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 5 minutes.
Serve immediately or cool, wrap and plastic wrap, and refrigerate for later use.