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    You are in: Home / Recipes / Italian Stuffed Acorn Squash-Crock Pot Recipe
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    Italian Stuffed Acorn Squash-Crock Pot

    1/6 Photos of Italian Stuffed Acorn Squash-Crock Pot

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Sharon123's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut squash in half and scoop out seeds.
    2. 2
      Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
    3. 3
      Pour 1 cup water into the cooker, around (not into) squash.
    4. 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. 5
      Stuff rice mixture into each squash half.
    6. 6
      Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
    7. 7
      Pour any remaining broth around squash.
    8. 8
      Cover and cook on low for 6-8 hours or on high for 3-4 hours.
    9. 9
      Just prior to serving, sprinkle with crumbled cheese.
    10. 10
      Enjoy!

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    Ratings & Reviews:

    • on January 15, 2010

      15

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2008

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2010

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)

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    Nutritional Facts for Italian Stuffed Acorn Squash-Crock Pot

    Serving Size: 1 (202 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 336.0
     
    Calories from Fat 77
    23%
    Total Fat 8.6 g
    13%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 660.3 mg
    27%
    Total Carbohydrate 58.6 g
    19%
    Dietary Fiber 6.9 g
    27%
    Sugars 2.2 g
    8%
    Protein 12.5 g
    25%

    The following items or measurements are not included:

    vegetable broth

    goat cheese

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