Acorn Squash Stuffed with Curried Rice and Chickpeas

When I saw Astra put squash into a slow cooker my world was changed. Just because squash and pumpkins start showing up in the produce section in no way means that the weather has started to cool down here. In fact this next week we are looking at a lot of 90 degree plus days. This is one of the many reasons I love my crock pot, it gives me the ability to enjoy the foods I love without turning my house into an oven. Thank you Astra.

This recipe was pretty tasty, I think next time I will replace the 1/4 cup of yogurt with coconut milk and add a can of diced tomatoes....I don't know why it just sounds good. I will let you know how those modifications turn out. I served this along side some curried potato patties. I will hopefully get around to posting that recipe soon. What you see in the middle bowl is simply a mixture of plain yogurt thinned out with vinegar, and a smidgen of sugar.



This recipe makes four servings

2 acorn squash washed, halved and degooped (pull out all of the seeds and etc)
2 cups cooked brown rice
1 1/2 cups cooked chickpeas
5 tsp hot curry paste (like Pataks) divided
1/4 cup plain yogurt
4 cloves pressed garlic
1 small box of raisins (1.5 oz)
1tsp minced ginger
1/4 tsp salt...or more to taste

Using 1tsp of the curry paste rub the insides of the acorns and sprinkle with salt.

Mix together the rest of the ingredients and distribute this filling evenly between the four halved squashes.

Cook on low, until squash is fully cooked. It took me about six hours, but will vary depending on the size of your squash and the crock pot you use. I had to stack my squash, they seemed to cook well regardless.

My daughter even pitched in on this meal by making dessert. Chocolate covered strawberries and pretzels. She was so proud to present them at the end of the meal.