Italian Stuffed Acorn Squash-Crock Pot

Total Time
4hrs 15mins
Prep 15 mins
Cook 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.

Ingredients Nutrition


  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!


Most Helpful

I have to agree with others who thought this was bland. I really did not like it at all. The rice was dry (although I did baste it, as others suggested) and had a somewhat unpleasant flavor. I also apparently don't like acorn squash (no fault of the recipe), so I won't be trying it again.

CongoGirl January 15, 2010

DEEEEE-LISH! I just made this last night and was at first skeptical that it would be bland. But wrong I was! The flavors meld nicely together for a satisfying meal. Not having time to use the crock-pot, I made the squash the usual way (cut side down in a water filled pan). I cooked the rice separately too and mixed together all the filling ingredients. I then put the filling in the squash, roasted them in a 350-degree oven for about 30 minutes. I added the goat cheese and a little shredded chedder at the end until melted. It's a great recipe and I'll be making it again.

Wish I Could Cook November 09, 2008

I really liked the wild rice stuffing in this dish. I needed to cook it for 4 hours on high for the rice to be done. Unfortunately, however, the squash was overdone for my taste. I agree with previous reviewers that this would be good with butternut squash. I think that the addition of a sweet element such as raisins might be good, too. I'm going to try that with some leftovers tonight. Made for Kittencalskitchen Crock Pot and Rice Cooker Game.

Dreamer in Ontario November 30, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a