Stuffed Acorn Squash
This delicious acorn squash is stuffed with brown rice, cranberries, green onion, and dried sage then served with pecans.
Stuffed Acorn SquashCourse: DinnerDifficulty: Easy
Precooked microwaveable brown rice 1 cup
Acorn squash 1 (1 ½ lb)
Sweetened dried cranberries ¼ cup
Green onions ½ cup, chopped (white part only)
Dried sage ¼ teaspoon
Freshly ground black pepper ½ teaspoon
Kosher salt 5/8 teaspoon
Olive oil 1 tablespoon
Ice cubes 2 cups
Pecans ¼ cup, chopped
- To separate the grains knead the rice pouch.
- Combine rice, cranberries, green onion, dried sage, black pepper, salt, and oil in a medium bowl, toss well.
- Cut acorn squash ½ lengthwise, scoop out seeds and membranes and discard.
- Evenly divide rice mixture between squash halves.
- Tightly twist an aluminum foil sheet into 2 (6 inches) rings.
- Place aluminum foil rings side by side in the bottom of a slow cooker.
- Place each squash half; cut side up, on 1 aluminum foil ring.
- Place ice cubes on the bottom of the slow cooker around aluminum file rings.
- Cover and cook on low setting for 7 hours and 30 minutes or until the squash is very tender.
- Remove from slow cooker and top each squash half with 2 tablespoons of pecans and serve.