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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut squash in half and scoop out seeds. | 2. Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary). | 3. Pour 1 cup water into the cooker, around (not into) squash. | 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. Stuff rice mixture into each squash half. | 6. Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow). | 7. Pour any remaining broth around squash. | 8. Cover and cook on low for 6-8 hours or on high for 3-4 hours. | 9. Just prior to serving, sprinkle with crumbled cheese. | 10. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
acorn squash	1		halved seeded	-	-	-	-
olive oil				-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
wild rice	1/2	cup		285.6	59.92	11.784	0.8640000000000001
pine nut	1/4	cup	raw used used	227.1375	4.4145	4.6204	23.0749
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
salt	1/2	teaspoon		-	-	-	-
pepper	1/3	teaspoon		1.9243	0.4903	0.0797	0.025
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376
feta cheese	1/4	cup	crumbled	99.0	1.5338	5.3288	7.98

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.