Cran-Orange Acorn Squash: A Delicious & Easy Slow Cooker Recipe

Cran-Orange Acorn Squash

YIELD Makes 6 servings

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

PREPARATION:

Slow Cooker Directions

1. Slice off tops of squash and enough of bottoms so squash will sit upright. Scoop out seeds and discard; set squash aside.
2. 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.
3. Cover; cook on LOW 2-1/2 hours or until squash are tender.

Tip The skin of squash can defy even the sharpest knives. To make slicing easier, microwave the whole squash at HIGH 5 minutes to soften the skin. This recipe appears in: Vegetable Side Dish