What a great American Story.
American immigrant Ettore Boiardi
I thought of you when I saw this recipe for doing stuffed squash in the crock pot. What made me think of you was that you had mentioned having an oval crock pot and I think the oval would work best.
Crock Pot Stuffed Acorn Squash with Sausage, Rice and Veggies
1 acorn squash, cut in half, cleaned out.
6 sausage links (little breakfast sausages) or 2 large brat-like sausages
1 cup of rice
1/2 cup of chopped tomatoes
1/2 cup of mixed vegetables
1 tablespoon of butter, divided
1/2 cup of shredded cheese
salt and pepper to taste
Cut squash in half, clean out the inside and set aside. Cut sausage up into small pieces, set aside. Mix up all vegetables and rice in a small bowl and set aside. Put a 1/2 tablespoon of butter in each half of squash, then scoop in vegetable-rice mixture and top off with sausage and cover with shredded cheese. Place squash inside a medium-large crock-pot and cook on low for 4 to 5 hours. When done, either scoop out filling on a dinner plate or eat right out of squash and add salt and pepper to taste.