Orange-Cranberry Acorn Squash

Submitted By: Dr. Jean Lewis


  • 3 acorn squash
  • 5 tablespoons instant brown rice
  • 3 tablespoons minced onion
  • 3 tablespoons minced celery
  • 3 tablespoons dried cranberries
  • Pinch of dried or ground sage
  • Pinch of dried or ground thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 3 tablespoons orange juice
  • 1/2 cup water
  • Instructions

    Slice tops and a little off the bottoms of squash so that it will sit upright. Scoop out seeds and stringy parts. Set squash aside.
    Combine rice, onion, celery, cranberries, and spices in a bowl. Stuff each squash with the mixture and top with a pat of butter. Pour one tablespoon orange juice into each squash. Stand squash in slow cooker and pour water into the bottom.
    Cover and cook in slow cooker on low for 2-3 hours until squash are tender.