COOKING ACORN SQUASH IN CROCKPOT RECIPES

Name: Italian Stuffed Acorn Squash-Crock Pot
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 2-4 serving(s)
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

ITALIAN STUFFED ACORN SQUASH-CROCK POT RECIPE - FOOD.COM

Italian Stuffed Acorn Squash-Crock Pot Recipe - Food.com image

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.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 2-4 serving(s)

Number Of Ingredients 13

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

Steps:

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!

Nutrition Facts : Calories 336.1, FatContent 8.6, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 660.4, CarbohydrateContent 58.6, FiberContent 7, SugarContent 2.2, ProteinContent 12.5

SLOW COOKER BLISSFUL BUTTERNUT SQUASH SOUP - SKINNYTASTE

Slow Cooker Blissful Butternut Squash Soup - Skinnytaste image

This is the easiest, creamiest, yummiest Fall slow cooker soup recipe – perfect for all you butternut lovers out there!

Provided by Gina

Categories Soup

Prep Time 15 minutes

Yield 4

Number Of Ingredients 7

Ingredients

16 oz 1/2 small butternut squash, halved, seeds removed
16 oz 1/2 buttercup or kobacha squash, halved, seeds removed but not peeled
2 large shallot (quartered)
2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
3/4 cup light coconut milk
pinch nutmeg
optional garnish: drizzle coconut milk (chives, pepitas)

Steps:

Place the squash, shallots and broth in the slow cooker.
Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
Remove squash from skin and discard the peel.
Stir in coconut milk and nutmeg.
Blend in a blender or using an immersion blender.
Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.

Nutrition Facts : ServingSize 1 1/4 cup, Calories 152 kcal, CarbohydrateContent 35 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1.5 g, CholesterolContent 2.5 mg, SodiumContent 310 mg, FiberContent 8.5 g, SugarContent 1.5 g

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