Italian Stuffed Acorn Squash Crock Pot
Transform your dinner routine with this hearty and flavor-packed Italian Stuffed Acorn Squash made effortlessly in your crock pot! Tender acorn squash halves are generously filled with a savory blend of Italian sausage, fluffy rice, diced vegetables, and gooey mozzarella cheese, all seasoned with a medley of Italian herbs. Slow-cooked to perfection, the squash becomes melt-in-your-mouth tender while the filling remains irresistibly rich and satisfying. Finished with a sprinkle of Parmesan and fresh parsley, this dish combines rustic elegance with the ease of a one-pot meal. Perfect for cozy family dinners or an impressive dinner party centerpiece, this recipe is both comforting and nutrient-rich. Keywords: Italian stuffed acorn squash, crock pot recipe, slow cooker squash, healthy comfort food, stuffed squash dinner.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 0.5 pound Italian sausage
- 1 cup cooked white or brown rice
- 0.5 cup yellow onion, finely diced
- 0.5 cup red bell pepper, finely diced
- 2 cloves garlic cloves, minced
- 1 cup diced tomatoes, drained
- 2 teaspoons Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.75 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 1 cup water or chicken broth
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Slice the acorn squashes in half lengthwise and scoop out the seeds and strings to create hollow centers.
Heat a skillet over medium heat and add olive oil. Cook the Italian sausage, breaking it into crumbles, until fully browned. Drain any excess fat.
Add the diced onion, red bell pepper, and garlic to the skillet with the sausage. Cook for 3-4 minutes until the vegetables soften slightly.
Remove the skillet from heat and stir in the cooked rice, diced tomatoes, Italian seasoning, salt, black pepper, mozzarella cheese, and half of the Parmesan. Mix well until fully combined.
Fill each acorn squash half generously with the sausage and rice mixture, packing it tightly.
Pour water or chicken broth into the bottom of your crock pot to prevent the squash from drying out during cooking.
Arrange the stuffed squash halves in the crock pot with the filling side up. Cover with the lid.
Cook on low heat for 4-5 hours or on high heat for 2.5-3 hours, until the squash is tender and can be pierced easily with a fork.
About 10 minutes before serving, sprinkle the remaining Parmesan cheese on top of each squash half and allow it to melt slightly.
Remove the stuffed squash from the crock pot, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 294 mg | 23% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 958 mg | 20% | |
*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.
