Posted in Side Dish

Side Dish ‘n’ Saturdays: Slow Cooker Stuffed Acorn Squash

Slow Cooker Stuffed Acorn Squash


Adapted from Healthy Slow Cooking

Servings 4

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
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon olive oil

Prep Day: 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. Stuff each squash half with rice mixture. Place squash half on baking dish and flash freeze. After frozen, place in freezer bag.

Serve Day: Thaw. Carefully place squash halves in slow cooker, and add about 1/2 inch of water to bottom. Cook on low for 8 hours.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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