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Acorn Squash with Sage-Cranberry Rice Stuffing


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  • 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)


Servings 2
Preparation time 10mins
Cooking time 470mins
Adapted from


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.

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