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.
- 1 large acorn squash, halved and seeded
- olive oil
- 1 cup water
- 1⁄2 cup wild rice
- 1⁄4 cup raw pumpkin seeds (I have used sunflower seeds too) or 1⁄4 cup pine nuts (I have used sunflower seeds too)
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1⁄2 teaspoon salt
- 1⁄3 teaspoon pepper
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon dried thyme
- 1 cup vegetable broth
- 1⁄4 cup crumbled goat cheese or 1⁄4 cup feta cheese
- Cut squash in half and scoop out seeds.
- Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
- Pour 1 cup water into the cooker, around (not into) squash.
- 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.
- Stuff rice mixture into each squash half.
- Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
- Pour any remaining broth around squash.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Just prior to serving, sprinkle with crumbled cheese.
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.
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.
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.