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Instant Pot Stuffed Acorn Squash - Dump and Go Dinner

This Instant Pot Stuffed Acorn Squash is a delicious fall weeknight meal. Hearty and tasty, cranberries and pecans make this dish irresistible during the holidays! And it happens to be vegan!
2 Servings Recipe By

Ingredients

  • 1 cup cook White Rice, Long-Grain
  • 2 cups cook Lentils, Brown, Dry
  • 1 tablespoon chop Cranberries, Dried
  • 1 tablespoon chop Pecans
  • 1 teaspoon mince Garlic, Cloves
  • 2 teaspoons chop Thyme, Fresh
  • 1 teaspoon chop Rosemary, Fresh
  • 1 tablespoon Olive Oil
  • 1 individual Squash, Acorn
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed squash halve
  • 668 Calories
  • 11g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 474mg Sodium
  • 120g Total Carb
  • 14g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 26g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 2 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place 1 cup of water and trivet in the Instant Pot.
  3. In bowl, mix rice, lentils, chopped cranberries and pecans.
  4. Add in garlic, thyme and rosemary.
  5. 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.
  6. Stuff each squash half with rice mixture.
  7. Place squash on trivet, lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 20 minutes.
  9. Quick release pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In bowl, mix rice, lentils, chopped cranberries and pecans.
  2. Add in garlic, thyme and rosemary.
  3. 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 Instant Pot.
  4. Stuff each squash half with rice mixture.
  5. Place each squash half on baking sheet and flash freeze.
  6. After frozen, place in freezer bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 2 servings frozen in indicated container.**
  3. Place 1 cup of water and trivet in the Instant Pot.
  4. Place squash on trivet, lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 20 minutes.
  6. Quick release pressure.

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