Wild Rice Stuffed Delicata Squash Boats

One thing no one talks about in the blogosphere: naming recipes.

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It’s one of those things that may appear incredibly simple, but in reality gives your brain a challenging 30 minute workout. Not kidding. It truly did take me about 30 minutes to think of a title. Ahhh #foodbloggerprobs…

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Aside from requiring a little mental effort on the title, this recipe is oh-so easy on the stomach. So easy in fact that I ate both squash boats for dinner two nights in a row, and I was still craving another one for the next night. I think the biggest reason I love these squash boats is due to the fact that the skin on a delicata is 100% edible and delicious. This makes for easy cleanup and less dishes. YAYY. Also, you can pick these boats up and eat them like a hot dog. Now those are some serious victories in my book.

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As if you didn’t need another reason to make this fabulous fall fare, (alliteration skills are on point today) the rice stuffing for these boats can be cooked in the crockpot. Trust me on this one; there is nothing worse than standing next to the stove top stirring wild rice until your arm nearly detaches from your body, while your stomach is growling loud enough to be heard from the other side of town due to the heavenly aroma. Praise the crockpot gods.

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Wild Rice Delicata Squash Boats

Ingredients:

  • 1/2 cup wild rice
  • 1.5 cup sliced baby bella mushrooms
  • 1/2 tsp dried thyme
  • 1 cup low sodium chicken or vegetable broth
  • 1 delicata squash
  • 1 cup brussel sprouts, quartered
  • 1/2 pomegranate seeds

Method:

Place rice, mushrooms, thyme, and broth into your slow cooker. Cook on high for 1.5 to 2 hours. (Keep an eye on your rice as every crock pot cooks at different rates.) Meanwhile, preheat oven to 425. Line a baking sheet with parchment and place both the brussel sprouts and squash (halved and seeded) skin side up on the sheet. Bake for about 20 minutes or until the brussel sprouts are crispy and the squash in fork tender. Stuff squash halves with the rice mixture and top with pomegranate seeds. Eat immediately, or if your weird like me, eat it cold the next day. There will be plenty of leftover rice for leftovers.


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