TLC Cooking "Cran-Orange Acorn Squash"

Cran-Orange Acorn Squash

Cran-Orange Acorn Squash

YIELD Makes 6 servings
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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

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.

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