This recipe is similiar to the spaghetti squash recipes that are posted on the internet where you bake in the squash itself, although with this recipe it is all done at the same time; the squash is not cooked separately or ahead of time.
3 small acorn or carnival squash
5 Tbsp instant brown rice
3 Tbsp minced onion
3 Tbsp diced celery
3 Tbsp dried cranberry (make sure there's no sugar listed in ingredients list)
Pinch of ground or dried sage
1 tsp olive oil
3 Tbsp orange juice
1/2 cup warm water
Slice off (lengthwise) tops of squash and enough of bottoms so squash will sit upright. Scoop out seeds and throw away; set the squash off to the side.
Combine rice, onion, celery, cranberries and sage in a small bowl. Stuff each squash with the rice mixture and drizzle the olive oil and 1 Tbsp of the orange juice into each squash over the stuffing.
Stand squash in your crockpot. Pour water into the bottom of your crockpot and cook on low for 2 1/2 hours or until the squash is tender.