Simple to make and ready in around 6 hours, this slow cooker Acorn Squash Stuffed with Cranberry-Pecan Rice is great for autumn dinners or special holiday occasions. It features acorn squash, brown rice, beans, dried cranberries, and pecans. This satisfying dish serves 2 people.

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Recipe Ingredients

• 1 medium acorn squash
• 1 tablespoon of olive oil, for rubbing
• 1 cup (165 g) of cooked brown rice or other pre-cooked grain
• 1 can (15 ounces, or 420 g) of lentils, white beans, or kidney beans, drained and rinsed
• 1 tablespoon (8 g) of chopped dried cranberries
• 1 tablespoon (7 g) of chopped pecans
• 1 clove of garlic, minced
• 2 sprigs of fresh thyme, minced
• 1 teaspoon of chopped fresh rosemary
• Salt, to taste
• Black pepper, to taste
• Water or broth, as needed

How To Make Acorn Squash Stuffed With Cranberry-pecan Rice In Slow Cooker

1. Prepare the Squash: Using a heavy chef’s knife or cleaver carefully cut the acorn squash in half lengthwise. Using a sturdy spoon, scoop out all of the seeds and any stringy pulp. Lightly rub the exposed flesh of each squash half with olive oil to keep it moist during cooking.
2. Make the Filling: In a large bowl, combine the cooked brown rice with the drained lentils (or chosen beans), chopped dried cranberries, and pecans. Stir in the minced garlic, thyme, and rosemary, making sure everything is well-mixed. Season the mixture generously with salt and black pepper, tasting as you go. If the filling seems too dry, add a splash of water or broth until the mixture holds together nicely.
3. Prepare the Slow Cooker: Pour about half an inch (1.3 cm) of water into the bottom of your slow cooker. Crumple some aluminum foil to create a stable base for the squash halves, which helps keep them upright during cooking. If you don’t have foil, carefully trim a small, flat piece from the bottom of each squash half so they can sit evenly in the cooker without tipping.
4. Fill the Squash Halves: Generously fill each squash half with the prepared rice and bean mixture, gently pressing it down and mounding it slightly over the top if needed. Aim to distribute the filling evenly between the two halves so they cook uniformly.
5. Cook in the Slow Cooker: Cover the slow cooker with its lid and set it to low heat. Allow the squash to cook for 6 to 8 hours, or until the flesh of the squash is tender enough to be easily pierced with a fork. Be sure not to lift the lid frequently, as this will affect the cooking time.
6. Serve and Enjoy: Once the squash is tender, carefully remove each half from the slow cooker using a wide spatula. Let it cool slightly before serving. This recipe yields two servings, making it a perfect meal for two or a hearty side dish to share.

Recipe Tips

• Enhance the Flavor with Fresh Herbs: While thyme and rosemary are great in this recipe, feel free to use sage or oregano for a different herbaceous touch. Fresh herbs add brightness to the filling.
• Try Quinoa or Farro as a Grain Alternative: If you want a heartier filling, substitute the cooked brown rice with cooked quinoa or farro. Both grains offer a great texture and slightly nutty flavor.
• Add Some Heat with Red Pepper Flakes: For those who enjoy a bit of spice, sprinkle red pepper flakes into the filling mixture. The subtle heat pairs well with the sweetness of the cranberries.
• Use Walnuts or Almonds for a Different Crunch: If you’re out of pecans or want to experiment, chopped walnuts or sliced almonds work just as well. They add a delightful texture to the filling.
• Boost Protein by Adding Tofu Crumbles: To make this dish more filling, mix in crumbled firm tofu with the rice and beans. This variation turns the meal into a protein-packed vegan entrée.

Recipe FAQs and Variations

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• Slow Cooker Butternut Squash Risotto
• Slow Cooker Curried Chicken Thighs with Acorn Squash
• Delicata Squash and Pear Soup In Slow Cooker