Cran-Orange Acorn Squash

Cran-Orange Acorn Squash

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
1/2 cup water


  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.


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.

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