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This Crockpot Potato Stuffed Squash is an easy side dish that is perfect for every day meals, but is nice enough for holiday supper too.
It’s no shock that I love my slow cooker and I’m always trying to find a way to use and keep dinner time easy. A little prep work in the morning turns into a fun side dish that the whole family will love.
Slice potatoes and onions as thin as you can get them (I used a mandolin…best kitchen tool EVER). Yes, these need to be super thin or the potatoes might not cook all the way. And you want cooked potatoes. Scoop out the insides of the squash and layer in the seasoned onions and potatoes nicely before adding to the slow cooker.
The squash lightly flavors the potatoes and onions for a scrumptious fall side dish.
- 4 acorn squash
- 4-6 red potatoes, thinly sliced
- 1 onion, thinly sliced
- 1 1/2 tsp steak seasoning
- salt to taste
- Cut the top of each squash and remove seeds. If squash doesn't stand up by itself, cut a small slice off the bottom of each one so that it will stand up. (Just don't slice too far up and create an opening in the bottom...you don't want the filling to fall out.)
- In a large bowl, combine remaining ingredients. Layered potatoes and onions neatly into each squash (do not pack it in, just gently add it since you want everything to cook). Add tops to squash and place in a large slow cooker. Cook on high for 3-4 hours or until squash is tender.
Nutrition Information:Yield: 4 Serving Size: 1 squash
Amount Per Serving:Calories: 527 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 390mg Carbohydrates: 121g Fiber: 18g Sugar: 8g Protein: 13g
Looking for more easy squash recipes, check out these other delicious recipes from the #12bloggers group:
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