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.