Italian Stuffed Acorn Squash-crock Pot

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 2
• 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

Recipe

• 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!