Crockpot Stuffed Squash

I love squash! I love it so much and Matt hates it so much. My goal is to make him like squash too so that we can eat it more often, and I succeeded with this one! He loved it, as did I. It's a yummy mix between baked squash and pecan pie. It's not too sweet, and the nuts add a yummy texture. It's a good thing I found a good squash recipe because our squash is doing this

(at the expense of many of our other vegetables). It was literally crawling across the grass. So lucky for the squash plant that I love this recipe, other wise I'd have chopped it down already.

Crockpot Stuffed Squash

(Adapted from About.com)

Ingredients:

2 acorn squash or 1 butternut squash

1/3 cup cracker crumbs

1/2 cup chopped pecans or walnuts

1/4 cup melted butter

1/4 cup light brown sugar

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon cinnamon

2 tablespoons orange juice or apple juice

Preparation:

Cut squash in half; scoop out seeds and membranes then place, cut side up, in slow cooker. Combine crumbs, nuts, butter, brown sugar, salt, nutmeg, cinnamon and orange juice. Spoon mixture evenly into center of the squash halves.

Cover and cook on LOW for 4 to 6 hours, until squash is tender.