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Cran-Orange Acorn Squash




Source of Recipe


FBNR


List of Ingredients




3 small carnival or acorn squash
5 tbsp instant brown rice
3 tbsp minced onion
3 tbsp diced celery
3 tbsp dried cranberries
Pinch ground or dried sage
1 tbsp butter, cut into bits
3 tbsp orange juice
1/2 cup water


Recipe



1. Slice off tops and slice off enough of squash 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 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 is 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.