Stuffed Slow Cooker Winter Squash

Recipe provided by Strive for Wellness^®

Servings: 4 (Size: 1 squash)

Ingredients:

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
Warm water

Directions:

1. 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.
2. Stir the rice, onion, celery, cranberries, and sage together in a small bowl. Fill each squash “bowl” with rice mixture and top with butter.
3. 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.
4. Cover and cook on low setting for 2½ hours, or until squash are tender and can be pierced with a fork.