I made another fall recipe for Slow Cooking Thursday. I’m working on another stew for next week – so stay tuned! Yesterday was World Vegetarian Day, so jump on the bandwagon, and make a veggie slow cooker meal this week!
Slow Cooker Stuffed Acorn Squash
- 1 Acorn Squash, cut in half lengthwise and seeded
- 1 cup Rice, precooked (brown is good, wild rice would be nice too)
- 1 Tb. Dried Cranberries, chopped
- 1 Tb. Pecans, chopped
- 4 Meatless Sausage Links, cooked and chopped (you can use a veggie burger if you have one around instead)
- 1 Clove Garlic, minced
- 1 tsp. Rosemary, chopped
- Salt and Pepper to taste
Mix everything (except for the squash silly!) in a bowl. You can add a few Tb. of water if the mixture is too dry.
Crumple some aluminum foil into the bottom of your slow cooker. This is to keep the acorn squash from tipping over and spilling out the stuffing. If your squash plays nice, you can skip this. I seem to get uneven ones, so I always do it.
Stuff the squash half with the mixture and set inside the slow cooker on top of the crumpled foil. Cook on low 8 – 10 hours.
A few links if you want to try making your own Vegetarian Sausage: