Italian Stuffed Acorn Squash-Crock Pot

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. 1

   Cut squash in half and scoop out seeds.

2. 2

   Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).

3. 3

   Pour 1 cup water into the cooker, around (not into) squash.

4. 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. 5

   Stuff rice mixture into each squash half.

6. 6

   Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).

7. 7

   Pour any remaining broth around squash.

8. 8

   Cover and cook on low for 6-8 hours or on high for 3-4 hours.

9. 9

   Just prior to serving, sprinkle with crumbled cheese.

10. 10

    Enjoy!