Delicious squash combined with nutty rice and tangy goat cheese is a healthy delight, providing a hefty dose of fiber, vitamins A and C, and a little calcium. Serve whole or cut into wedges.
Recipe Ingredient Details:
1 large acorn or kabocha squash, halved and seeded
1 cup water
1/2 cup wild rice blend
1/4 cup raw pumpkin seeds or pine nuts
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 teaspoon salt
1/3 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup vegetable broth
1/4 cup crumbled goat or feta cheese
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.
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.
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 Additional Notes:
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
Sun, 2012-08-19 22:59