This so delicious and easy original recipe was from food.com. I just had to share I love my slow cooker I had it as a main meal DH no at home at the moment so I don't have to serve a meal with meat.
1 large overgrown squash
olive oil
1 cup water
1/2 cup wild rice
1/4 cup raw pumpkin seeds or 1/4 cup pine nuts ( I have used L.S.A )
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 teaspoon salt
1/3 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup water mixed with 1 Tablespoon of stock concentrate
1/4 cup crumbled goat cheese or 1/4 cup feta cheese
Directions
Cut the top of and scoop out insides ( I made 'mock zucchini quiche' with them)
Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
Pour 1 cup water into the cooker, around (not into) squash.
Combine wild rice blend, pumpkin seeds or pine nuts, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed.
Stuff rice mixture into each squash half.
Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
Pour any remaining broth around squash.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, sprinkle with crumbled cheese to serve
I have taken photos but can't upload them on my iPad. Sooooo yummy
