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Italian Stuffed Acorn Squash- Crock Pot

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Ingredients

Adjust Servings:
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

Nutritional information

336.1
Calories
77 g
Calories From Fat
8.6 g
Total Fat
1.6 g
Saturated Fat
0 mg
Cholesterol
660.4 mg
Sodium
58.6 g
Carbs
7 g
Dietary Fiber
2.2 g
Sugars
12.5 g
Protein
202g
Serving Size

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Italian Stuffed Acorn Squash- Crock Pot

Features:
    Cuisine:

    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.

    • 275 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    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 , 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 , 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


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    Steps

    1
    Done

    Cut Squash in Half and Scoop Out Seeds.

    2
    Done

    Brush Squash Halves With Olive Oil and Place in Slow Cooker (slice Off Bottoms to Level, If Necessary).

    3
    Done

    Pour 1 Cup Water Into the Cooker, Around (not Into) Squash.

    4
    Done

    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
    Done

    Stuff Rice Mixture Into Each Squash Half.

    6
    Done

    Slowly Pour About 1/2 Cup Vegetable Broth Into Each Squash Cavity Until Full (don't Let Stuffing Overflow).

    7
    Done

    Pour Any Remaining Broth Around Squash.

    8
    Done

    Cover and Cook on Low For 6-8 Hours or on High For 3-4 Hours.

    9
    Done

    Just Prior to Serving, Sprinkle With Crumbled Cheese.

    10
    Done

    Enjoy!

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    Jeffrey Macdonald

    Culinary artist infusing her dishes with creativity and a touch of whimsy.

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