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Italian Stuffed Acorn Squash-Crock Pot

broth, squash, rice, goat cheese, pumpkin seeds, tomato, garlic



Italian Stuffed Acorn Squash-Crock Pot - RecipeNode.com

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 for Italian Stuffed Acorn Squash-Crock Pot Recipe



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!

Read the full directions on Food.com




Servings
2-4

Prepare time
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