10 Cozy Fall Crockpot Dinners to Warm Up Chilly Nights

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Slow Cooker Stuffed Acorn Squash

Slow Cooker Stuffed Acorn Squash
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Slow Cooker Stuffed Acorn Squash

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Servings

4

servings
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Ingredients

  • 2 small acorn squash, halved and seeds removed

  • 1/2 lb ground sausage (or ground turkey for a lighter option)

  • 1/2 cup onion, finely chopped

  • 1 apple, diced (Honeycrisp or Granny Smith work well)

  • 1/2 cup mushrooms, diced

  • 1/2 cup cooked quinoa (or brown rice)

  • 1/4 cup dried cranberries

  • 1/4 cup chopped pecans (or walnuts)

  • 1/2 tsp dried sage

  • 1/2 tsp dried thyme

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 cup shredded sharp cheddar or Parmesan (optional)

Directions

  • Cut the acorn squash in half and scoop out the seeds. Lightly brush the inside with olive oil and season with a pinch of salt and pepper.
  • In a skillet over medium heat, cook the sausage until browned, breaking it up with a spoon. Drain excess grease if necessary.
  • Add the onion, apple, and mushrooms to the pan and sauté for 3-4 minutes until softened.
  • Remove from heat and stir in the cooked quinoa, dried cranberries, pecans, sage, thyme, salt, and pepper. Mix well.
  • Stuff each acorn squash half with the filling, packing it in gently.
  • Pour 1/2 cup of water into the bottom of the slow cooker. Arrange the stuffed squash halves in the slow cooker, cut side up.
  • Cover and cook on low for 4-5 hours or until the squash is tender when pierced with a fork.
  • If using cheese, sprinkle it on top during the last 15 minutes of cooking, allowing it to melt.
  • Serve warm and enjoy!
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9 of 11

10 Cozy Fall Crockpot Dinners to Warm Up Chilly Nights

Slow Cooker Stuffed Acorn Squash

Slow Cooker Stuffed Acorn Squash
Pin
Print

Slow Cooker Stuffed Acorn Squash

0.0 from 0 votes
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 small acorn squash, halved and seeds removed

  • 1/2 lb ground sausage (or ground turkey for a lighter option)

  • 1/2 cup onion, finely chopped

  • 1 apple, diced (Honeycrisp or Granny Smith work well)

  • 1/2 cup mushrooms, diced

  • 1/2 cup cooked quinoa (or brown rice)

  • 1/4 cup dried cranberries

  • 1/4 cup chopped pecans (or walnuts)

  • 1/2 tsp dried sage

  • 1/2 tsp dried thyme

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 cup shredded sharp cheddar or Parmesan (optional)

Directions

  • Cut the acorn squash in half and scoop out the seeds. Lightly brush the inside with olive oil and season with a pinch of salt and pepper.
  • In a skillet over medium heat, cook the sausage until browned, breaking it up with a spoon. Drain excess grease if necessary.
  • Add the onion, apple, and mushrooms to the pan and sauté for 3-4 minutes until softened.
  • Remove from heat and stir in the cooked quinoa, dried cranberries, pecans, sage, thyme, salt, and pepper. Mix well.
  • Stuff each acorn squash half with the filling, packing it in gently.
  • Pour 1/2 cup of water into the bottom of the slow cooker. Arrange the stuffed squash halves in the slow cooker, cut side up.
  • Cover and cook on low for 4-5 hours or until the squash is tender when pierced with a fork.
  • If using cheese, sprinkle it on top during the last 15 minutes of cooking, allowing it to melt.
  • Serve warm and enjoy!
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest