The slow cooker stuffed acorn squash I posted 19180 was a flop (literally)

[melissa-dallas]

The squash cavity doesn't hold enough liquid to cook the rice. I cooked it so long to get the rice done that when I tried to life the halves out of the slow cooker one collapsed and spilled all my filling into the cooking water. Much easier to just cook them separately the "normal" way and then spoon the rice in for a pretty presentation. I did however decide that I think a nice acorn squash half roasted with butter & brown sugar and then filled with a big spoonful of nice warm rice pudding would be a neat combo.

 

[dawnnys]

Well it sounded good! Yes, I can see where the amount

of chicken broth needed to cook the rice would tend to disintegrate the squash. Oh well, live and learn. Did the taste of the tomato paste go with the squash? I would think, for me, it would overpower it?

 

[melissa-dallas]

When I started it I realized I didn't have any tomato paste &

used a tablespoon of apricot preserves & half chicken broth & half orange juice for the liquid. It said to pour a 1/2 cup of liquid into each half, but they only hold about a 1/4 cup each. Not a half. Actually, I think if they had been cooked on high for several hours instead of the directions for cooking on low it might have produced enough steam to get the rice "uncrunchy", but long & low wasn't successful. I really like sweet & buttery with acorn squash.