Crock Pot Acorn Squash With Pepper Rice Stuffing Recipes

Steps:

• Cut each acorn squash into 6 slices and remove seeds.
• Pour the stock and cider vinegar into a 6-quart slow cooker. Add the squash slices, drizzle with the olive oil, and sprinkle with the thyme leaves and some salt and pepper.
• Cover and cook on high for 3 to 4 hours.
• When the squash is fork-tender, heat a small saute pan over medium-high heat and add the butter. When hot but not smoking, add the thyme sprigs--they should sizzle--and fry for about 30 seconds, until darkened but not browned. Remove the sprigs to a paper towel-lined plate and let cool slightly before shaving off the leaves. Let the brown butter in the pan cool slightly, then drizzle it over the squash. Garnish with the fried thyme leaves.

Steps:

• Cut squash in half and scoop out seeds.
• Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
• Pour 1 cup water into the cooker, around (not into) squash.
• In a small bowl, combine wild rice blend, pumpkin seeds or pine nuts, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed.
• Stuff rice mixture into each squash half.
• Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
• Pour any remaining broth around squash.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Just prior to serving, sprinkle with crumbled cheese.
• Enjoy!

Steps:

• Position a rack in the upper third of the oven; preheat to 425 degrees F. Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper. Cover with plastic wrap and pierce with a knife to vent. Microwave until tender, about 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add the onion; cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, 3 minutes. Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes. Add the cheese, stirring to melt. Add the nutmeg, 3/4 teaspoon salt and a few grinds of pepper. Stir in the rice and spinach.
• Transfer the squash to a rimmed baking sheet and fill with the rice mixture. Sprinkle with more cheese and bake until lightly browned, about 15 minutes. Top with parsley.

Steps:

• Cut the squash in half lengthwise and remove the seeds.
• Combine the rice, carrots, peppers, garlic and turmeric, and spoon the mixture into the squash cavities.
• Pour the water into an electric slow cooker (5 to 6 qt rectangular cooker), and add the squash halves, cavity-sides up.
• Pour the broth into the rice mixture in each cavity.
• Cook on LOW until the squash and rice are tender, 5-7 hours.
• Serve garnished with the sour cream and parsley (optional).