Cran-Orange Acorn Squash
Makes 6 servings
|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|
- Slice off tops of squash and enough of bottoms so squash will sit upright. Scoop out seeds and discard; set squash aside.
- 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.
- Cover; cook on LOW 2-1/2 hours or until squash are tender.
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.
Check out more recipes for Vegetable Side Dish