Italian Stuffed Acorn Squash-Crock Pot

Directions

1. 1
   Cut squash in half and scoop out seeds.
2. 2
   Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
3. 3
   Pour 1 cup water into the cooker, around (not into) squash.
4. 4
   In a small bowl, combine wild rice blend, pumpkin seeds or pine nuts, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed.
5. 5
   Stuff rice mixture into each squash half.
6. 6
   Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
7. 7
   Pour any remaining broth around squash.
8. 8
   Cover and cook on low for 6-8 hours or on high for 3-4 hours.
9. 9
   Just prior to serving, sprinkle with crumbled cheese.
10. 10
    Enjoy!