Freezer Meal Recipes / Dinner / Slow Cooker Stuffed Acorn Squash

Slow Cooker Stuffed Acorn Squash

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 Meet The Cook Print
Slow Cooker Stuffed Acorn Squash

Ingredients

  • 1 cup cook White Rice, Long-Grain
  • 2 cups cook Lentils, Brown
  • 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

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

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

  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 slow cooker.
  4. Stuff each squash half with rice mixture.
  5. Add about 1/2 inch water to bottom of slow cooker, and carefully place the squash into the slow cooker.
  6. Cook on low for 8 hours.

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 slow cooker.
  4. Stuff each squash half with rice mixture.
  5. Place each squash half in baking dish 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. Add about 1/2 inch of water to bottom and carefully place squash halves in slow cooker.
  2. Cook on LOW for 8 hours.

11 Comments

Join the discussion
  1. I’m so glad you liked the recipe. I have a few winter squash waiting for their turn in the slow cooker myself 😉

  2. 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. 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. 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”?

  5. 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!

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