Slow Cooker Stuffed Acorn Squash
Adapted from Healthy Slow Cooking
1 medium to large acorn squash, cut in half lengthwise and seeded
1 cup rice, cooked
2 cups lentils, drained, or cooked lentils
1 Tablespoon dried cranberries, chopped
1 Tablespoon pecans, chopped
1 clove garlic, minced
1 teaspoon rosemary, fresh, chopped
2 sprigs thyme, fresh, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon olive oil
Prep Day: In medium bowl, mix rice, lentils, chopped cranberries and pecans. Add in garlic, thyme, rosemary and mix. Evenly brush olive oil over exposed flesh of acorn squash. Sprinkle with salt and pepper. *It may be necessary to cut a small slice off the bottom of the squash so it will lay flat. This will make it easier to fill, freeze and cook in the slow cooker. Stuff each squash half with rice mixture. Place squash half on baking dish and flash freeze. After frozen, place in freezer bag.
Serve Day: Thaw. Carefully place squash halves in slow cooker, and add about 1/2 inch of water to bottom. Cook on low for 8 hours.