Italian Stuffed Acorn Squash-Crock Pot

Total Time
4hrs 15mins
15 mins
4 hrs

Delicious squash combined with nutty rice and tangy goat cheese is a healthy delight, providing a hefty dose of fiber, vitamins A and C, and a little calcium. Serve whole or cut into wedges. This is from Delicious Living magazine, which I get from my health food store. Any good winter squash can be used.

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  1. Cut squash in half and scoop out seeds.
  2. Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
  3. Pour 1 cup water into the cooker, around (not into) squash.
  4. In a small bowl, combine wild rice blend, pumpkin seeds or pine nuts, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed.
  5. Stuff rice mixture into each squash half.
  6. Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
  7. Pour any remaining broth around squash.
  8. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  9. Just prior to serving, sprinkle with crumbled cheese.
  10. Enjoy!