Stuffed Acorn Squash with Jewelled Wild Rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix together the cooked rice, cranberries, spring onions, pine nuts and chopped herbs in a bowl. Add 1 tablespoon of the oil and season well with salt and pepper.

Step 2

Drizzle the remaining oil over the squash halves and sprinkle over the ras el hanout, then rub the spice and oil all over the flesh using your hands. Season well, then spoon the rice mixture into the centre of each squash half.

Step 3

Place 2 cooker cutters in the bottom of the slow cooker pot to create trivets (alternatively you can make trivets out of scrunched up foil), then carefully lower the squash halves on top of each trivet so they don’t topple over. Cover with the lid and cook on low for 7 hours until the squash is tender.

Step 4

Serve sprinkled with a little more chopped parsley and mint and drizzled with a little pomegranate molasses, if liked.