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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

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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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    Units: US | Metric


    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

    Ratings & Reviews:

    • on January 15, 2010


      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.

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    • on November 09, 2008


      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.

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    • on November 30, 2010


      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.

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    Read All Reviews (20)


    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
    Total Fat 8.6 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 660.3 mg
    Total Carbohydrate 58.6 g
    Dietary Fiber 6.9 g
    Sugars 2.2 g
    Protein 12.5 g

    The following items or measurements are not included:

    vegetable broth

    goat cheese

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