You guys! It’s the first official #BYBSlowCookSunday 🎉 Its my new favorite series (sorry TJ’s Monday – still love you though) because recipes that take 10 minutes to put together and cook themselves can’t be beat. While most slow cooker recipes are chili, soups and stews that’s necessarily ALL you can do. This Ragu Stuffed Acorn Squash prove my point. It’s the perfect fall dish that looks and tastes like it came from a fancy restaurant kitchen, but costs about $3 per serving and takes 10 minutes to prepare. You have to make them and if you are reading this and you don’t own a slower cooker JUST DO IT. Amazon. Just buy one.
Also, thank you @ironwood_acacia_wood for this beautiful serving paddle 😍 I’m in loooove!
Ragu Stuffed Acorn Squash
In a large bowl combine 1 lb lean ground turkey (sub 2 cups cooked quinoa for vegan), 1 cup diced mushrooms, 15 oz marinara sauce (I used the refrigerated one from @traderjoes), 1/2 diced white onion, 1 tsp coconut aminos or soy sauce and 1 tsp salt, pepper, and oregano.
For the acorn squash, microwave for 3 minutes to soften then cut in half. Remove seeds from the center, drizzle with some olive oil and fill with the ragu mixture. I did one large acorn squash and then used the rest to fill 3 bell peppers. It all fit perfectly in my crockpot! Add 1/3 cup water to the pot and cook on high for 3-4 hours until squash is softened. The bell peppers will be cooked in 2-3 hours.
Top with more sauce, basil and parm. I prepped these for lunches with a side salad.
Use coconut aminos and no cheese for Whole30.