Stuffed Slow Cooker Winter Squash
Recipe provided by Strive for Wellness®
Servings: 4 (Size: 1 squash)
4 small winter squash of your choice
¼ cup instant brown rice
¼ cup onion, minced
¼ cup celery, diced
¼ cup dried cranberries
2 teaspoons ground or dried sage (optional)
½ tablepoon butter, diced
¼ cup orange juice
- Wash and cut off the top of each of the squash. If the squash will not sit upright, simply cut off a small part of the bottom so that it sits flat. Scoop out the insides and set squash “bowl” aside.
- Stir the rice, onion, celery, cranberries, and sage together in a small bowl. Fill each squash “bowl” with rice mixture and top with butter.
- Pour enough warm water in slow cooker until it covers the bottom. Place each stuffed squash into slow cooker and pour orange juice over them.
- Cover and cook on low setting for 2½ hours, or until squash are tender and can be pierced with a fork.
Calories: 125, Total Fat: 1g (2%), Saturated Fat: 1g (5%), Sodium: 19mg (1%), Total Carbohydrate: 29g (10%), Dietary Fiber: 3g (12%), Protein: 3g, Calcium: 90mg (9%)
Serving size 1 squash
Amount per serving
% Daily Value
Total Fat 1g2%
Saturated Fat 1g5%
Total Carbohydrate 29g10%
Dietary Fiber 3g12%