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Credit: Victor Protasio

Recipe Summary

7 hrs 50 mins
10 mins
Serves 2 (serving size: 1 stuffed squash half)


Ingredient Checklist


Instructions Checklist
  • Knead the rice pouch to separate the grains. Combine rice, cranberries, green onions, oil, chopped sage, salt, and black pepper in a medium bowl, tossing well. Cut squash in half lengthwise; scoop out and discard seeds and membranes. Divide rice mixture evenly between squash halves.

  • Tightly twist a sheet of aluminum foil into 2 (6-inch) rings. Place foil rings side by side in bottom of slow cooker. Place each squash half, cut side up, on 1 foil ring. Place ice cubes on bottom of slow cooker around foil rings. Cover, and cook on low until squash is very tender, about 7 hours and 30 minutes. Sprinkle 2 tablespoons hazelnuts on each squash half before serving. Garnish with sage and thyme leaves, if desired.

Nutrition Facts

459 calories; fat 18g; saturated fat 2g; protein 8g; carbohydrates 76g; fiber 10g; sodium 629mg; sugars 24g; added sugar 5g.