Name: Slow-Cooker Stuffed Acorn Squash for Two
Total time: 3 h
Ingredients: 1/3 cup white quinoa , rinsed; 1 shallot , minced; 2 garlic cloves , minced; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; Salt and pepper; 2 ounces goat cheese , crumbled (1/2 cup); 1/3 cup dried cranberries; 1 small acorn squash (1 pound), halved pole to pole and seeded; 2 tablespoons toasted and chopped pecans; 1 tablespoon minced fresh tarragon

Why This Recipe Works

For a simple stuffed squash recipe, we started with halved acorn squash and quinoa. To ensure that we achieved both tender squash and a perfectly cooked filling, we precooked the quinoa in the microwave. Shallot, garlic, and thyme added savory notes to the filling, and a small amount of goat cheese added a pleasant tang and richness. Dried cranberries complemented the nutty flavor of the quinoa and added a pop of color to the mixture. Once the squash halves were filled, we placed them in the slow cooker with a small amount of water to help them steam, and in just a few hours we had perfectly tender squash. A sprinkling of toasted pecans added a welcome crunch, and minced tarragon brought an herbal freshness.

Before You Begin

If you buy unwashed quinoa (or if you are unsure whether it's washed), be sure to rinse it before cooking to remove its bitter protective coating (called saponin).

Instructions

1. Microwave 1 cup water, quinoa, shallot, garlic, thyme, and ¼ teaspoon salt in bowl, stirring occasionally, until almost all water is absorbed, 7 to 10 minutes. Cover quinoa and let sit until remaining water has been absorbed, about 10 minutes. Fluff quinoa with fork, then gently fold in goat cheese and cranberries.

Pour ½ cup water into slow cooker. Season squash with salt and pepper. Mound quinoa mixture into squash and pack lightly with spoon. Transfer squash to slow cooker, cover, and cook until squash is tender, 3 to 4 hours on low or 2 to 3 hours on high.

Using tongs, transfer squash to individual plates. Sprinkle with pecans and tarragon. Serve.