Crockpot Stuffed Acorn Squash

Here's a neat crockpot recipe for acorn squash.

Crockpot Stuffed Acorn Squash

1 large acorn squash, halved and seeded and brushed with olive oil
1 cup water
1/2 cup wild rice
1/4 cup raw pumpkin seeds or pine nuts (sunflower seeds can work too)
1 Tbs minced garlic
1 Tbs tomato paste
1/2 tsp salt
1/3 tsp pepper
1/2 tsp dried basil
1/4 tsp dried thyme
1 cup vegetable broth
Optional: crumbled cheese of your choice

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 of your choice if you like cheese.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com