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Slow Cooker Stuffed Acorn Squash

This recipe was appealing to me because of the short ingredient list and the fact that it cooks in the crock pot. It became even more appealing when I received a couple of acorn squash in my CSA box this week, not to mention that acorn squash is my favorite kind of squash.  This is a perfect fall recipe with the cranberries and pecans added to the lentil-rice mixture.  These smelled heavenly while they were cooking, and while the stuffing mixture was delicious, the star of this dish was the squash. The meat of the squash was so tender and had a roasted taste. Don’t skip the step of brushing the squash with olive oil and sprinkling them with salt and pepper.  These acorn squash would make a great vegan/vegetarian main dish, but also a great side dish.

The original recipe for these called for a 16 ounce can of lentils.  My grocery store doesn’t carry canned lentils, so I bought dried.  Please note that if you use dried lentils, they must be precooked, and you really only need 2 cups cooked lentils.

Slow Cooker Stuffed Acorn Squash

Author/Source:

Heather @ onceamonthmeals.com; adapted from Healthy Slow Cooking

Ingredients:

  • 1 medium to large acorn squash, cut in half lengthwise and seeded
  • 1 cup rice, cooked
  • 2 cups lentils, drained, or cooked lentils
  • 1 Tablespoon dried cranberries, chopped
  • 1 Tablespoon pecans, chopped
  • 1 clove garlic, minced
  • 1 teaspoon rosemary, fresh, chopped
  • 2 sprigs thyme, fresh, minced
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 1 Tablespoon olive oil

Directions:

In medium bowl, mix rice, lentils, chopped cranberries and pecans. Add in garlic, thyme, rosemary and mix. Evenly brush olive oil over exposed flesh of acorn squash. Sprinkle with salt and pepper. *It may be necessary to cut a small slice off the bottom of the squash so it will lay flat. This will make it easier to fill, freeze and cook in the slow cooker. Place each squash half in slow cooker. Stuff each squash half with rice mixture. Carefully add about 1/2 inch water to bottom of slow cooker. Cook on low for 8 hours.

Freezing Directions:

Prepare as directed above. Do not place in slow cooker. Place squash half on baking dish and flash freeze. After frozen, place in freezer bag. To serve: Thaw. Carefully place squash halves in slow cooker, and add about 1/2 inch of water to bottom. Cook on low for 8 hours.

Servings: 2 main servings, 4 side servings

**conversion chart image provided by Erik Spiekermann

7 Responses to “Slow Cooker Stuffed Acorn Squash”

  1. Kathy Hester says:

    I’m so glad you liked the recipe. I have a few winter squash waiting for their turn in the slow cooker myself ;)

  2. Elsi says:

    If you’re using brown rice, you can cook the rice & lentils in the same pot as 45 minutes is a good guide for both. We do this for a family favorite casserole and it’s one less pot to wash.

  3. Rachel says:

    I am trying to figure out the menu. You only give a few meals for the month. Are these just rotated through out the month and when we make the meals how do we split them up?

  4. kaye says:

    this recipe is great, our entire family gobbles it up!

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