Crock Pot Acorn Squash With Pepper Rice Stuffing

SAUSAGE AND RICE STUFFED ACORN SQUASH



Sausage and Rice Stuffed Acorn Squash image

This dish will work with just about any sausage, but you may want to adjust the seasonings according to type. I love the way the flavors seep deep into the soft, sweet flesh of the squash-a great cold-weather meal!

Recipe From allrecipes.com

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Yield 4

Number Of Ingredients 14

2 acorn squash, halved and seeded
8 ounces merguez (spicy lamb) sausage, casings removed
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
½ red bell pepper, diced
3 tablespoons buttermilk or plain yogurt
1 tablespoon chopped fresh mint
1 egg
1 cup cooked rice
1 tablespoon plain breadcrumbs
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 teaspoons olive oil
Calories323.5 calories
Carbohydrate40.3 g
Cholesterol85.9 mg
Fat12.3 g
Fiber4.4 g
Protein15.6 g
SaturatedFat4.3 g
Sodium392 mg
Sugar6.9 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish large enough to hold the 4 squash halves in one layer.
  • Crumble sausage into a bowl. Add salt, cumin, black pepper, cinnamon, diced pepper, buttermilk or yogurt, chopped mint, and egg. Mix well, breaking mixture down to a paste-like consistency, 3 or 4 minutes. Mix in cooked rice.
  • Divide mixture among the squash halves. Sprinkle stuffing with a pinch or 2 of breadcrumbs and some grated cheese. Drizzle lightly with olive oil.
  • Cover dish loosely with aluminum foil, more tented than wrapped; foil shouldn't touch the tops of the stuffed squash.
  • Bake in preheated oven for 1 hour. Remove foil and bake until top is golden brown and squash is soft and tender, 30 to 45 minutes.

ITALIAN STUFFED ACORN SQUASH-CROCK POT



Italian Stuffed Acorn Squash-Crock Pot image

Delicious squash combined with nutty rice and tangy goat cheese is a healthy delight, providing a hefty dose of fiber, vitamins A and C, and a little calcium. Serve whole or cut into wedges. This is from Delicious Living magazine, which I get from my health food store. Any good winter squash can be used.

Recipe From food.com

Provided by Sharon123

Categories     Vegetable

Time 4h15m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 large acorn squash, halved and seeded
olive oil
1 cup water
1/2 cup wild rice
1/4 cup raw pumpkin seeds (I have used sunflower seeds too) or 1/4 cup pine nuts (I have used sunflower seeds too)
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 teaspoon salt
1/3 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup vegetable broth
1/4 cup crumbled goat cheese or 1/4 cup feta cheese

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!

MEXICAN-INSPIRED STUFFED ACORN SQUASH



Mexican-Inspired Stuffed Acorn Squash image

This stuffed acorn squash is a hearty vegetarian meal that is especially tasty on a chilly fall evening. It is easy to prepare extra and save since this recipe is also great the next day. Feel free to experiment with different beans and veggies to find your favorite combination!

Recipe From allrecipes.com

Provided by Christine F

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h10m

Yield 4

Number Of Ingredients 9

2 (1 pound) acorn squash, halved and seeded
1 tablespoon olive oil, or to taste
1 medium white onion, diced
1 medium green bell pepper, chopped
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
1 cup frozen corn
1 cup shredded Mexican cheese blend
1 teaspoon ground cumin, or to taste
Calories398.1 calories
Carbohydrate60.7 g
Cholesterol25 mg
Fat12.6 g
Fiber14.4 g
Protein17.4 g
SaturatedFat6.7 g
Sodium777.4 mg
Sugar10.9 g

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Fill a baking pan with 1/2 inch of water.
  • Place squash halves, cut-sides down, in the prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes.
  • While squash is baking, heat oil in a nonstick skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from heat and stir in beans, tomatoes, and frozen corn.
  • Remove squash from the oven. Carefully turn each half over, fill with bean and veggie mixture, and top with shredded cheese.
  • Return to the oven and bake until cheese is bubbling and squash is tender, about 20 more minutes.

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