16 Reviews of Italian Stuffed Acorn Squash-Crock Pot

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: artkitty

On Dec 17, 2007

Quite tasty, and looks impressive on the table. I'll definitely be making this one again!

From: horseplay

On Oct 11, 2007

I think the best part was the cheese. It was excellent. I don't have a slow cooker so I put this in the oven at 350 for about an hour. It could have stood to be in there a little more. I also used one acorn squash and one carnival squash. They tasted pretty much the same. Great recipe - thanks!

From: Marty in Minnesota

On Sep 30, 2006

This turned out really well. I wondered whether the wild rice would be sufficiently cooked, and it came out great. Flavorful and healthy.

From: WhatExit

On Dec 16, 2006

Yum! Made it the first time in the crockpot. The second time I wanted to make a larger quantity so I covered it and baked it in the oven, covered. Just as good.

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!

From: Wish I Could Cook

On Nov 9, 2008

DEEEEE-LISH! I just made this last night and was at first skeptical that it would be bland. But wrong I was! The flavors meld nicely together for a satisfying meal. Not having time to use the crock-pot, I made the squash the usual way (cut side down in a water filled pan). I cooked the rice separately too and mixed together all the filling ingredients. I then put the filling in the squash, roasted them in a 350-degree oven for about 30 minutes. I added the goat cheese and a little shredded chedder at the end until melted. It's a great recipe and I'll be making it again.

From: Dulcet Kitchen

On Oct 8, 2009

I can't believe I haven't reviewed this yet! I'm making this for the third or forth time today--it is so good!! I pretty much follow directions to the T, with the only change being that I serve this as the entree and I crumble whatever sausage I have hanging around on top. It's so delicious and it makes a FANTASTIC two-person meal--a complete dinner in the crockpot with no left overs? Absolutely perfect for me. Thanks!!!

From: Chef #1408708

On Oct 8, 2009

Kind of bland as written. Could use some more seasoning of some kind. Okay, but not great.