We have officially been empty nesters for 2 months now and think I could get used to this cooking for two thing. (At least SOME of the time.)
One acorn squash, a slow cooker and 30 minutes of morning prep time was all it took to put this scrumptious two person meal together.
I feel like I should mention that you also have the option of cutting the prep time in half by purchasing precooked brown rice. (Confession time: I've never actually tried the prepared brown rice but it sure seems like a good option for people who have limited meal prep time.)
Slow Cooker Acorn Squash
1 cup cooked brown rice
1/4 cup dried cranberries
1/4 cup chopped green onions
1 Tablespoon olive oil
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pound acorn squash
2 cups ice cubes
1/4 cup chopped toasted walnuts
Combine rice, cranberries, green onions, oil, sage, salt and pepper.
Cover and cook on low for 7 1/2 hours.
Sprinkle with walnuts before serving.
It doesn't get much cuter than serving an entire meal in a perfectly portioned edible bowl. I love love loved the filling and the squash was good but acorn squash is not my favorite so I think that I want to try it again with a butternut squash or even a mini pumpkin. How cool would that be to make for Halloween?
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