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one cooked acorn squash half filled with quinoa, whole black beans, yellow corn and small red pepper pieces with a little melted cheddar on a plain plate, with no extra filling bowl or garnish
Melissa Hart

Slow Cooker Stuffed Acorn Squash

Acorn squash can cook around a fully prepared filling without needing the oven, but the halves have to fit under the slow-cooker lid before you start. Choose two small squash and test their arrangement while they're still empty. Quinoa, black beans and corn make a filling with enough protein and texture to stand on its own. A small amount of cheddar finishes each half after the squash is tender, so it melts without getting lost in the filling. Estimated calories: about 410 per serving, including everything listed.
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Prep Time 15 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 small acorn squash about 1 1/4 lbs each, halved lengthwise and seeded
  • 3/4 cup dry quinoa rinsed
  • 1 1/2 cups water for quinoa
  • 1 can 15 oz no-salt-added black beans, drained and rinsed
  • 1 cup frozen corn thawed
  • 1/2 cup finely diced red bell pepper
  • 1/3 cup mild tomato salsa
  • 1 tsp ground cumin
  • 1/2 tsp fine salt
  • 1 tsp olive oil
  • 1/2 cup water for slow cooker
  • 1/4 cup shredded sharp cheddar

Method
 

  1. Test that all 4 empty squash halves fit cut-side up in a 6- to 7-quart oval slow cooker with the lid closed; trim a thin piece from an outer curve if needed to steady them. Remove while making the filling.
  2. Bring quinoa and 1 1/2 cups water to a boil in a covered saucepan, reduce to low and simmer for 15 minutes. Rest covered for 5 minutes, then fluff.
  3. Mix cooked quinoa with beans, corn, pepper, salsa, cumin and salt. Brush squash flesh with oil and divide filling among the 4 cavities, mounding any extra over the cut surfaces.
  4. Pour 1/2 cup water into the slow cooker and arrange filled halves cut-side up. Cover and cook on high for 3 to 4 hours until a knife slips easily into the squash flesh.
  5. Sprinkle cheddar evenly over the halves, cover and cook for 5 minutes more until melted.
  6. Lift each half with a wide spatula and serve one per portion, leaving cooking water in the crock.