Italian Stuffed Squash
  • 1large acorn or kabocha squash, halved and seeded
  • Olive oil
  • 1cup water
  • 1/2cup wild rice blend
  • 1/4cup raw pumpkin seeds or pine nuts
  • 1tablespoon minced garlic
  • 1tablespoon tomato paste
  • 1/2teaspoon salt
  • 1/3teaspoon pepper
  • 1/2teaspoon dried oregano
  • 1/2teaspoon dried basil
  • 1/4teaspoon dried thyme
  • 1cup vegetable broth
  • 1/4cup crumbled goat or feta cheese
  1. 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.
  2. 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.
  3. Cover and cook on low for 6–8 hours or on high for 3–4 hours. Just prior to serving, sprinkle with crumbled cheese.
Recipe Notes
Nutrition Facts
Italian Stuffed Squash
Amount Per Serving
Calories 366
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Facts Per Serving: Calories: 366 calories, % fat calories: 21, Fat: 9g, Saturated Fat: 3g, Cholesterol: 10mg, Protein: 11g, Carbohydrate: 62g, Fiber: 10g, Sodium: 787mg