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
Instructions
- 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!