Happy Belly- Crock Pot Acorn Squash and Coconut Rice
nonstick spray
1 large acorn squash, seeded and sliced into 2" to 3" wedges
1 cup medium grain brown rice
1 cup lite coconut milk
1 cup water
1 tablespoon ground cinnamon
1 tablespoon shredded jarred ginger
1 tablespoon vanilla extract
1. Spray the inside of a large crock pot with nonstick spray. Place the acorn squash slices evenly around the bottom of the pot (some of mine were lying on their side and they were fine).
2. In a bowl, combine remaining ingredients (brown rice, coconut milk, water, cinnamon, ginger, and vanilla).
3. Pour rice mixture over the acorn squash. Make sure all of the rice is in the liquid.
4. Set the crock pot to low and leave for 4 to 5 hours. Check toward the end and turning the crock pot to warm when the rice is cooked thoroughly.
Now tell me, is your belly happy?
Source of recipe: I wrote the recipe.
SO HOW'D IT GO?
I followed this recipe exactly. The rice failed to cook all the way and it was incredibly bland. Added cinnamon and some extra vanilla to counter the issue. The squash was ok but the rice was terrible. Squash was also not good reheated. I had such high hopes for this one :(
This recipe was very bland, no flavor. I followed the recipe to a T. I ended up throwing most of it away. A big disappointment. I will make acorn squash the old fashioned way. In the oven.
:(
I used fresh ginger rather than jarred, but otherwise followed this recipe exactly. My rice and squash cooked just fine, but for whatever reason the whole thing was a little bit bland and also slightly acrid/bitter. I remedied both these issues by warming 2 Tbsp earth balance margarine, 2 Tbsp maple syrup, and 1 tsp brown sugar together in the microwave, and drizzling this over the top before serving. Not the healthiest solution, but the bitterness was too much for me otherwise. I'm not sure what went wrong for me (?), but overall it's a really nice Fall recipe, so I will perhaps just play around a bit with the seasonings when I make it next time, and hope for different results. Thanks for sharing!
I doubled this recipe and I had major problems with the rice not cooking, so i quadrupled the amount of water and coconut milk it asked for initially. That worked out ok, but it still tasted a bit bland so i put in 1 tbsp of powdered ginger and cinnamon as well as 1.5 tbsp of salt. It was delicious after that.
Oh yes I do have one happy belly after making this! It was so good and I think this would be a great dish to serve during Thanksgiving. I give this recipe 5 stars because even my picky toddler couldn't get enough of this! Thank you for sharing the recipe!
Also the previous poster had asked about the skin on the acorn squash being tender or not and I found that the skin on my acorn squash came out tender enough to eat.
It sounds yummy, but I just have one question - did you leave the skin on the squash? In the picture it looks like you did. Does the skin become more tender after it cooks? I just remember acorn squash seemed to have thick skin to me. But I can't wait to make it!
I did leave the skin on and the skin became a little more tender, but held up pretty well. When I ate it, I just scraped some squash off and then scooped up some rice with it. Hope that helps!
It sounds yummy, but I just have one question - did you leave the skin on the squash? In the picture it looks like you did. Does the skin become more tender after it cooks? I just remember acorn squash seemed to have thick skin to me. But I can't wait to make it!