- 3 medium acorn squash
- 1 1/2 cups turkey, cooked and diced
- 1 cup crab meat, diced
- 1/2 cup Swiss cheese, shredded
- 1/4 cup butter
- 2 cups sour cream
- 1 tbspn tarragon vinegar
Wash and cut squash in half lengthwise. Remove seeds and fiber. Place cut side down on baking sheet. Bake 35 to 40 minutes.
Turn cut side up, dot with butter and sprinkle with salt. Continue baking 15 to 20 minutes, or until squash is tender.
Meanwhile, place sour cream in saucepan and mix in crab meat, turkey, and vinegar. Heat over low heat just to serving temperature.
Fill squash halves with creamy crab and turkey mixture. Sprinkle with Swiss cheese and serve immediately.
(Origin - "Sour Cream: The Gourmet Touch to Everyday Cooking" by the American Dairy Association Test Kitchen, about 1960.)
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