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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (526g) Recipe makes 2 servings The following items or measurements are not included below: 1/4 cup goat cheese |
||
| Calories 377 | ||
| Calories from Fat 86 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.6g | 14% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 1065mg | 44% | |
| Potassium 1264mg | 36% | |
| Total Carbohydrate 65.4g | 21% | |
| Dietary Fiber 7.3g | 29% | |
| Sugars 3.8g | ||
| Protein 14.0g | 28% | |
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Italian Stuffed Acorn Squash-Crock Pot
By: Sharon123
Oct 8, 2004
Delicious squash combined with nutty rice and tangy goat cheese is a healthy delight, providing a hefty dose of fiber, vitamins A and C, and a little calcium. Serve whole or cut into wedges. This is from Delicious Living magazine, which I get from my health food store. Any good winter squash can be used.
SERVES 2 -4
Ingredients
- 1 large acorn squash, halved and seeded
- olive oil
- 1 cup water
- 1/2 cup wild rice
- 1/4 cup raw pumpkin seeds or 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 feta cheese
Directions
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!
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- Course > Main Dish
- Main Ingredient > Vegetables > Squash
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Preparation > Number of Servings > For 1 or 2
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
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- Occasion > Seasonal > Fall
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: artkitty
On Dec 17, 2007
Quite tasty, and looks impressive on the table. I'll definitely be making this one again!
From: ColoradoCookin'
On Dec 12, 2007
I was looking for a recipe to use a lovely squash I was given, with not much in the house. This recipe inspired some cool changes that were yummy. I used a box of rice a roni long grain and wild rice mix, chunky spaghetti sauce and water instead of broth as well as mozzarella cheese. YUMMY!
From: echo echo
On Oct 13, 2004
I made this using the pine nuts rather than pumpkin seeds & substituted fresh for dried basil. I also omitted the salt & used no-salt-added tomato paste. Sprinkled liberally with some great goat's cheese we get at the farmer's market here. It was great! I know I'll make it often because I love squash and I love goat's cheese and I love crockpot cooking.
From: AmandaInOz
On May 14, 2008
What a yummy satisfying vegetarian meal this made! I couldn't find acorn squash, so I used a baby butternut. I also used long grain rice, fresh basil and pine nuts. Served with a salad, this was plenty of food for a main dish. Very tasty and hearty. Thanks Sharon!
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