Slow Cooker Stuffed Acorn Squash - Dump and Go Dinner
2
Servings
11
Ingredients
17
Comments
This stuffed acorn squash is a delicious fall weeknight meal, great to throw in the slow cooker and forget, and it happens to be vegan!
2
Servings
11
Ingredients
17
Comments
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
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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?
- In bowl, mix rice, lentils, chopped cranberries and pecans.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In bowl, mix rice, lentils, chopped cranberries and pecans.
- Add in garlic, thyme and rosemary.
- 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.
- Stuff each squash half with rice mixture.
- Add about 1/2 inch water to bottom of slow cooker, and carefully place the squash into the slow cooker.
- Cook on low for 8 hours.
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- 1 stuffed squash halve Amount Per Serving
- Calories
- 668
- Total Fat
- 11g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 474mg
- Total Carbohydrates
- 120g
- Fiber
- 14g
- Sugar
- 5g
- Protein
- 26g
- WW Freestyle
- 9
17 Comments
Join the discussionI’m so glad you liked the recipe. I have a few winter squash waiting for their turn in the slow cooker myself 😉
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.
Great tip!
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?
Hi Rachel – this post should help you: http://onceamonthmom.com/ive-g…
this recipe is great, our entire family gobbles it up!
Its one of my family fall favorites too!
Looks good. Can you clarify… I’m interpreting it to be 1 cup uncooked rice that you then cook (before stuffing) resulting in more than 1 cup rice. Is it that? Or is it “1 cup cooked rice”?
The measurement will be for 1 cup of cooked rice.
found some acorn squash in the pantry and wanted to use them up before the fresh crop this summer. This recipe was great and so easy!
So glad to hear you enjoyed it, Elli!
I only have a round crockpot right now, Doubt both sides of squash would fit into it. Could I do this in the oven ?
Hi Kay, Yes you could totally do this in the oven. Below is another stuffed acorn squash recipe that is baked in the oven that might be helpful for the freeze and prep instructions. The general rule would be you would want to cook the squash first by itself (20-30 minutes) before you add the stuffing, and then cook it longer in the oven to get it all the way done. Hope this helps!
https://onceamonthmeals.com/recipes/stuffed-acorn-squash/
This was definitely the biggest flop from Once A Month Meals ever. Dry, bland, and just overall too healthy to be appetizing, and we eat pretty darn healthy as a mostly vegetarian household. Perhaps adding some a TB of butter to each half of squash and mixing some feta cheese up in the stuffing would liven it up?
We’re sorry you didn’t love this recipe. All of our recipes have been thoroughly tested by our test cooks, but we recognize everyone’s tastes are different. Mixing in some feta sounds like a great idea!
Need an instant pot version. Eight hours in a crock pot is ridiculous. Defrosted, their soggy, so they probably wouldn’t need too much time in instant pot.
Hi Leighanne! Thanks for the suggestion to adapt this recipe for the Instant Pot! We’ll look into it! This recipe with the long cook time is great if you will be away from home and needing to allow dinner to cook all day – that way dinner is ready when you get home!