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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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To make the sqush easier to slice, microwave whole squash on high for 5 minutes to soften skin. Ingredients:
3 small acorn squash |
5 tablespoons instant brown rice |
3 tablespoons dried cranberries |
3 tablespoons diced celery |
3 tablespoons minced onions |
1 pinch dried sage |
1 teaspoon butter, divided |
3 tablespoons orange juice |
1/2 cup water |
Directions:
1. Slice off points on the bottoms of squash so they will stand in slow cooker.
2. Slice off tops and discard, scoop out seeds.
3. Place squash in slow cooker.
4. Combine rice, cranberries, celery, onion, and sage. Stuff into squash.
5. Dot with butter.
6. Pour 1 tablespoon orange juice into each squash.
7. Pour water into bottom of slow cooker.
8. Cover, and cook on low for 2 1/2 hours.
9. Serve with cooked turkey breast.
10. Cut squash in half.
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