Italian Stuffed Acorn Squash-Crock Pot

"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."
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
photo by zaar junkie photo by zaar junkie
photo by zaar junkie photo by zaar junkie
photo by AmandaInOz photo by AmandaInOz
photo by PaulaG photo by PaulaG
Ready In:
4hrs 15mins




  • 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.
  • Enjoy!

Questions & Replies

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  1. Caddy Lady
    The ingredients lists "wild rice". The directions says "wild rice blend". Which is it? I have both - plain wild rice and a rice blend from Rice Select with white, pre-cooked brown, wild, and Thai red rices.


  1. 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.
  2. Wish I Could Cook
    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.
  3. Dreamer in Ontario
    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.
  4. Sandy in California
    So, we really didn't like this much, although I was pretty distracted when making it at Thanksgiving and didn't really make it to directions, so I am not rating this lower since part of it may have been my fault. But the flavors just didn't work for me and the rice ended up very crisp.
  5. Amlaphq
    I made this 2 times using butternut squash instead of the acorn - good sweet flavor and turned out well. I cut the butternut into 4 pieces and hollowed out an extra hole in the longer sections. However, don't leave this unattended for hours, "baste" the rice once in awhile to make sure it gets soft but also be careful not to over cook and get mush.


  1. ColoradoCookin
    I was looking for a recipe to use a lovely squash I was given, with not much in the house. This recipe inspired some cool changes that were yummy. I used a box of rice a roni long grain and wild rice mix, chunky spaghetti sauce and water instead of broth as well as mozzarella cheese. YUMMY!



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