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As fall descends upon us, it is time to think about what vegetables are in season.  The Acorn, butternut, and spaghetti squash are 3 of my favorite dishes to make when it starts to get cold.  This recipe is from a Crock-Pot cook book and makes a wonderful side dish or entree on a cold night!


3 small acorn or carnival squash
5 T instant brown rice
3 T minced onion
3 T diced celery
3 T dried berry mix (I like the cran, cherry, blueberry mix)
Pinch ground or dried sage leaves
1 tsp butter, cut into bits
3 T orang juice
1/2 cup water


1.  Slice off tops of squash and enough of the bottoms so that the squash will sit upright in the slow cooker.  Scoop out the seeds and discard, set the squash to the side.

2. Combine rice, onion, celery, berries, and sage in a small bowl.  Stuff each squash with rice mixture, dot with butter.  Pour 1 tablespoon of juice into each squash over the stuffing.  Stand the squash in the slow cooker.  Pour water into the bottom of the pot and cover.  Cook on low for 2 1/2 hours or until the squash are tender.