Recipe by Sharon123
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.
Top Review by CongoGirl
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.
- 1 large acorn squash, halved and seeded
- olive oil
- 236.59 ml water
- 118.29 ml wild rice
- 59.14 ml raw pumpkin seeds (I have used sunflower seeds too) or 59.14 ml pine nuts (I have used sunflower seeds too)
- 14.79 ml minced garlic
- 14.79 ml tomato paste
- 2.46 ml salt
- 1.62 ml pepper
- 2.46 ml dried basil
- 1.23 ml dried thyme
- 236.59 ml vegetable broth
- 59.14 ml crumbled goat cheese or 59.14 ml feta cheese
Directions See How It's Made
- 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.