Cran-Orange Acorn Squash
Servings: 6
Print Recipe
Ingredients
- 3 small acorn or carnival squash
- 5 tablespoons instant brown rice
- 3 tablespoons minced onion
- 3 tablespoons diced celery
- 3 tablespoons dried cranberries
- Pinch ground or dried sage leaves
- 1 teaspoon butter cut into bits
- 3 tablespoons orange juice
- 1/2 cup water
Instructions
- Slice off tops of squash and enough of bottoms so squash will sit upright. Scoop out seeds and discard; set squash aside.
- Combine rice, onion, celery, cranberries and sage in small bowl. Stuff each squash with rice mixture; dot with butter. Pour 1 tablespoon orange juice into each squash over stuffing. Stand squash in slow cooker. Pour water into bottom of slow cooker.
- Cover; cook on LOW 2-1/2 hours or until squash are tender.
Notes
The skin of squash can be extremely tough! To make slicing easier, microwave the whole squash at HIGH 5 minutes to soften the skin.