Italian Stuffed Acorn Squash-Crock Pot |
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Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Cut squash in half and scoop out seeds.
2. Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
3. Pour 1 cup water into the cooker, around (not into) squash.
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. Stuff rice mixture into each squash half.
6. Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
7. Pour any remaining broth around squash.
8. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
9. Just prior to serving, sprinkle with crumbled cheese.
10. Enjoy!
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