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allergy friendly » dairy free » Crockpot Potato Stuffed Squash

By Wendy O'Neal 9 Comments

Crockpot Potato Stuffed Squash

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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.

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.

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.

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.

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.

The squash lightly flavors the potatoes and onions for a scrumptious fall side dish.

Continue to Content
Crockpot Potato Stuffed Squash

Crockpot Potato Stuffed Squash

Yield: 4
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

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.

Ingredients

  • 4 acorn squash
  • 4-6 red potatoes, thinly sliced
  • 1 onion, thinly sliced
  • 1 1/2 tsp steak seasoning
  • salt to taste

Instructions

  1. 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.)
  2. 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: 527Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 390mgCarbohydrates: 121gFiber: 18gSugar: 8gProtein: 13g

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© Wendy O'Neal
Cuisine: American / Category: slow cooker

Looking for more easy squash recipes, check out these other delicious recipes from the #12bloggers group:

12 Easy and Delicous Squash Recipes

Baked Pizza Spaghetti Squash by Big Bear’s Wife
Savory Butternut Squash & Bacon Biscuits by Betsy Life
Maple Glazed Butternut Squash with Bacon by Home Cooking Memories
Pumpkin Gnocchi by Cooking on the Front Burner
No Bake Pumpkin Cheesecake by Love Bakes Good Cakes
Chorizo and Butternut Squash Hash by Thyme for Cocktails
Pumpkin Fritters by Bread Booze Bacon
Easy Pumpkin Bread Pudding by A Night Owl
Slow Cooker Pumpkin Butter by Pink Cake Plate
Hearty Squash and Green Bean Chili by I Love My Disorganized Life
Pumpkin Pie Pops by See Vanessa Craft
Crockpot Potato Stuff Squash by Around My Family Table

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Filed Under: dairy free, Eats, gluten free, side dishes, slow cooker, vegan

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Comments

  1. Rachel @ {i love} my disorganized life says

    October 12, 2015 at 8:43 am

    I love slow cooker recipes- must try this!

    Reply

Trackbacks

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