Crock Pot Acorn Squash With Pepper Rice Stuffing Recipes

ITALIAN STUFFED ACORN SQUASH-CROCK POT

Steps:

• 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!

CROCK POT ACORN SQUASH WITH PEPPER RICE STUFFING

Steps:

• Cut the squash in half lengthwise and remove the seeds.
• Combine the rice, carrots, peppers, garlic and turmeric, and spoon the mixture into the squash cavities.
• Pour the water into an electric slow cooker (5 to 6 qt rectangular cooker), and add the squash halves, cavity-sides up.
• Pour the broth into the rice mixture in each cavity.
• Cook on LOW until the squash and rice are tender, 5-7 hours.
• Serve garnished with the sour cream and parsley (optional).