Crock Pot Acorn Squash with Pepper Rice Stuffing
Transform your weeknight dinners with this slow-cooked masterpiece: Crock Pot Acorn Squash with Pepper Rice Stuffing. This vibrant recipe marries the natural sweetness of tender acorn squash with the bold, savory flavors of a fragrant rice stuffing, loaded with colorful bell peppers, onions, garlic, and a medley of spices like cumin and smoked paprika. Simmered to perfection in a crock pot, this dish is not only effortlessly easy to prepare but also packed with wholesome ingredients. Top it off with melted cheddar cheese for an extra layer of indulgence or a sprinkle of fresh parsley for a burst of freshness. Perfect for cozy gatherings or meal prep, this stuffed acorn squash recipe is a comforting, hearty, and visually stunning vegetarian main course that’s sure to impress!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced bell peppers (any color)
- 3 cloves, minced garlic
- 1 cup, uncooked long-grain white rice
- 2 cups vegetable broth
- 1 cup diced tomatoes (canned)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Slice each acorn squash in half from top to bottom and scoop out the seeds and strings. Trim a small slice off the rounded bottom of each half so they sit flat. Set aside.
Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers, cooking for 3-4 minutes until softened. Add minced garlic and cook for an additional minute.
Stir in the rice, vegetable broth, diced tomatoes, cumin, smoked paprika, oregano, salt, and black pepper. Bring the mixture to a simmer, stirring occasionally, and cook for 2-3 minutes. Remove from heat.
Fill each acorn squash half with the pepper rice mixture, packing it gently. Place the stuffed squash halves into the crock pot, arranging them in a single layer, if possible.
Cover the crock pot and cook on high for 3-4 hours, or on low for 5-6 hours, until the squash is tender and easily pierced with a fork.
If desired, sprinkle the tops of the stuffed squash with shredded cheddar cheese during the last 10 minutes of cooking to let it melt.
Carefully remove the stuffed squash from the crock pot. Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4365 mg | 190% | |
| Total Carbohydrate | 386.6 g | 141% | |
| Dietary Fiber | 95.5 g | 341% | |
| Total Sugars | 33.3 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1400 mg | 108% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 9952 mg | 212% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
