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!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	258.7 Kcal (1083 kJ)
Calories from fat	62.82 Kcal
		% Daily Value*
Total Fat	6.98g	11%
Cholesterol	26.05mg	9%
Sodium	677.92mg	28%
Potassium	604.64mg	13%
Total Carbs	38.75g	13%
Sugars	2.03g	8%
Dietary Fiber	3.32g	13%
Protein	11.74g	23%
Vitamin C	14.8mg	25%
Iron	3.4mg	19%
Calcium	205.9mg	21%

Amount Per 100 g
Calories	89.32 Kcal (374 kJ)
Calories from fat	21.69 Kcal
		% Daily Value*
Total Fat	2.41g	11%
Cholesterol	8.99mg	9%
Sodium	234.06mg	28%
Potassium	208.76mg	13%
Total Carbs	13.38g	13%
Sugars	0.7g	8%
Dietary Fiber	1.15g	13%
Protein	4.05g	23%
Vitamin C	5.1mg	25%
Iron	1.2mg	19%
Calcium	71.1mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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