Slow Cooker Squash

Ingredients

• 1.45 lb gold acorn squash
• 1 cup apple juice
• 1/2 cup couscous
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/2 cup raisins
• 1/4 cup toasted pumpkin seeds
• 1 tbsp olive oil
• 1/2 yellow onion, chopped
• 1 garlic clove, minced
• 1 cup hot water

Preparation

1. Boil apple juice; add couscous, cinnamon and allspice. Cook for 5 minutes. Add raisins and pumpkin seeds, set aside
2. Soften onion and garlic in oil; add to couscous.
3. Divide the couscous between the squash halves; place in slow cooker.
4. Add hot water to bottom of slow cooker, cook for 7 hours on low, 3 on high

Notes

• This was OK. For a squash of that size, it would have been best to cut this recipe in half. Also, the pumpkin seeds were a bust. I think that slivered almonds would be best. Possible additions would be cranberries, pistachios or sunflower seeds.
• The squash barely fit in my slow cooker, so it may be best to do this with the same size gourd and half the recipe.