Go Back
+ servings
Vegetarian stuffed acorn squash made in a slow cooker with salad
Print Recipe
5 from 13 votes

Vegetarian Stuffed Acorn Squash

Stuff your squash with an easy sweet and savory filling and cook with a slow cooker
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 2
Calories: 493kcal
Author: Sula


  • ¾ - 1 cup cooked rice I use brown rice
  • ¼ cup vegetable stock chicken stock for non-vegetarian option
  • ¼ cup dried cranberries sweetened (Craisins)
  • ¼ cup seasoned breadcrumbs
  • ¼ cup pecans chopped
  • 1 celery rib minced (about ¼ cup)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ cup shredded cheese Monterey Jack, Cheddar, or a mix
  • pound acorn squash halved and hollowed out


  • For the stuffing, mix all ingredients except the squash in a bowl.
  • Cut the squash in half and remove the seeds and membranes.
  • Fill each squash half with the stuffing.
  • Place in a crockpot. Cover and cook on high for 3 hours, until squash is very tender. Sprinkle with additional cheese when serving if desired.



Calories: 493kcal | Carbohydrates: 79g | Protein: 14g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 507mg | Potassium: 1308mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1529IU | Vitamin C: 37mg | Calcium: 296mg | Iron: 4mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.