Acorn Squash with Sage-Cranberry Rice Stuffing
By jtoro_318
Ingredients
- 1 cup precooked microwavable brown rice (such as Uncle Ben's Ready Rice)
- 1/4 cup sweetened dried cranberries
- 1/2 cup chopped green onions
- 1 tablespoon olive oil
- 2 teaspoons finely chopped fresh sage
- 5/8 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (1 1/2-lb.) acorn squash
- 10 ounce ice cubes (about 2 cups)
- 1/4 cup chopped hazelnuts, toasted
- Sage and thyme leaves (optional)
Details
Servings 2
Preparation time 10mins
Cooking time 470mins
Adapted from cookinglight.com
Preparation
Step 1
Step 1
Knead the rice pouch to separate the grains. Combine rice, cranberries, green onions, oil, chopped sage, salt, and black pepper in a medium bowl, tossing well. Cut squash in half lengthwise; scoop out and discard seeds and membranes. Divide rice mixture evenly between squash halves.
Step 2
Tightly twist a sheet of aluminum foil into 2 (6-inch) rings. Place foil rings side by side in bottom of slow cooker. Place each squash half, cut side up, on 1 foil ring. Place ice cubes on bottom of slow cooker around foil rings. Cover, and cook on low until squash is very tender, about 7 hours and 30 minutes. Sprinkle 2 tablespoons hazelnuts on each squash half before serving. Garnish with sage and thyme leaves, if desired.
You'll also love
- Sausage Stuffed Acorn Squash 4.6/5 (43 Votes)
- Date Rice Krispies Bars 4/5 (1 Votes)
- Seafood Norfolk 3.4/5 (20 Votes)
- Zin Burger Banana Cream Pie 5/5 (1 Votes)
- Pumpkin Cream cheese Crumb Cake 0/5 (0 Votes)
- GARLIC ROASTED TOMATO AND SPINACH... 0/5 (0 Votes)
- Roasted Summer Squash (InstantPot) 4.5/5 (4 Votes)
- Fiesta Corn Bake 0/5 (0 Votes)
Review this recipe