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! ---------------------------------------------------------------------------
Nutrition
Ingredients
