3 small acorn squash
5 tbsp instant brown rice
3 tbsp minced onion
3 tbsp diced celery
3 tbsp dried cranberries
pinch ground or dried sage leaves
1 tsp butter, cut into small pieces
3 tbsp orange juice
1/2 cup water

1. Slice off tops of squash and enough of bottoms so squash will sit upright. Scoop out seeds and discard; set squash aside.

2. Combine rice, onion, celery, cranberries, and sage in small bowl. Stuff each squash with rice mixture; dot with butter. Pour 1 tbsp orange juice into each squash over stuffing. Stand squash in the slow cooker. Pour water into bottom of slow cooker.

3. Cover; cook on low for 2 1/2 hours or until squash are tender.

Tip: To make slicing off tops and bottoms easier, microwave whole squash on HIGH for 5 minutes.