Slow Cooker Acorn Squash Stuffed with Cranberry Pecan Rice

[Guest guest]

Hi all,

 

I'm starting a new blog with veggie slow cooker recipes -

http://healthyslowcooking.wordpress.com/

<http://healthyslowcooking.wordpress.com/> . I only have a few recipes

online so far, but I'll be posting some every week.

 

Kathy

 

Slow Cooker Acorn Squash Stuffed with Cranberry Pecan Rice (Gluten-Free

)

 

This recipe serves 2, but you can easily double it. Just make sure your

slow cooker is large enough to sit all the halves side by side.

 

Prep time: 15 minutes

Cooking Time: 8 hours

 

* 1 Acorn Squash, cut in half lengthwise and seeded

* 1 cup Rice, pre-cooked (any leftover grain will work)

* 1-16 oz can lentil (or the equivalent, but they must be pre-cooked)

* 1 Tb. Dried Cranberries, chopped

* 1 Tb. Pecans, chopped

* 1 Clove Garlic, minced

* 2 sprigs fresh thyme, minced

* 1 tsp. Rosemary, chopped

* Pepper to taste

 

The night before: In a bowl mix the leftover rice with the lentils,

chopped pecans and cranberries. Add in garlic and herbs, mix, then cover

and put in fridge until the morning. Add some water or broth if the

mixture is too dry.

 

Cut the acorn squash in half and remove the seeds. Lightly oil the

exposed flesh with a little olive oil and place in the fridge until

morning.

 

In the morning: Add about a half-inch of water in the bottom of your

slow cooker. Take some aluminum foil to crumple up under your squash

halves to keep them from turning over and spilling out the stuffing. No

aluminum foil? Cut a little off the bottom side of the squash half to

get it to sit straight.

 

Fill the squash with the stuffing and round it over the flesh if

possible. Cook on low for 8 hours.