1. Preheat oven to 375. 2. Cut squash in half and scoop out seeds. Place upside down in baking pan with water, bake for 40 minutes. Chill in freezer or fridge 5 minutes. 3. Cut avocado in half, remove skin and seed. Place into hole in squash, trimming if necessary to fit flush. 4. Melt butter, add flour, cook roux. Gradually add milk, then Dijon mustard and half of the cheese. Cook until thick, stirring. Remove from heat, add green onion and crab. 5. Spoon crab mixture into avocado/squash. 6. Top with leftover cheese and bread crumbs, sprinkle with paprika. 7. Bake for 20 minutes. 8. Serve family style. ---------------------------------------------------------------------------
Nutrition
Ingredients
