Slow Cooker Lamb and Apricot-Stuffed Acorn Squash

Name: Slow Cooker Lamb and Apricot-Stuffed Acorn Squash
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 whole acorn squash, medium, halved lengthwise, seeds and strings scooped out; 1 lb (450 g) ground lamb; ¾ cup (115 g) dried apricots, finely chopped; ½ cup (60 g) walnuts, lightly toasted, finely chopped; 1 whole (150 g) yellow onion, medium, finely diced; 3 clove (15 g) garlic cloves, minced; 1 tsp (2 g) ground cumin; ½ tsp (1 g) ground cinnamon; ¼ tsp (½ g) ground allspice; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 cup (240 ml) chicken or vegetable broth; 1 tbsp (15 ml) extra-virgin olive oil; 3 tbsp (50 g) tahini (sesame seed paste); 2 tbsp (30 ml) fresh lemon juice; 2 tbsp (30 ml) warm water; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional); ½ cup (85 g) pomegranate seeds (arils) (optional)

From the MyKitchenBank Kitchen

Halved acorn squash filled with spiced ground lamb, dried apricots, and toasted walnuts, then slow-cooked until the squash is tender and the filling is fragrant. A warming Middle Eastern-inspired dish with sweet and savory notes, finished with fresh herbs and a drizzle of tahini sauce.

Prep: 25 min
Cook: —
Wait: 6 hr
Total: 6 hr 25 min
Makes: 4 stuffed squash halves (2 per person)

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Ingredients

4 servings

2 whole acorn squash, medium, halved lengthwise, seeds and strings scooped out
1 lb (450 g) ground lamb
¾ cup (115 g) dried apricots, finely chopped
½ cup (60 g) walnuts, lightly toasted, finely chopped
1 whole (150 g) yellow onion, medium, finely diced
3 clove (15 g) garlic cloves, minced
1 tsp (2 g) ground cumin
½ tsp (1 g) ground cinnamon
¼ tsp (0.5 g) ground allspice
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
1 cup (240 ml) chicken or vegetable broth
1 tbsp (15 ml) extra-virgin olive oil
3 tbsp (50 g) tahini (sesame seed paste)
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) warm water
¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional)
½ cup (85 g) pomegranate seeds (arils) (optional)

Equipment (7)

6-quart (5.7 L) slow cooker
Sharp chef's knife
Spoon for scooping squash seeds
Cutting board
Small skillet for toasting walnuts
Measuring spoons and cups
Small bowl for mixing filling

Steps

Before you start

Line your slow cooker with parchment paper for easy cleanup
Toast the walnuts lightly in a dry skillet before chopping to deepen their flavor
Have a 6-quart or larger slow cooker ready
Chop all ingredients before you begin assembling

1
Prepare squash and filling base
- Line a 6-quart (5.7 L) slow cooker with parchment paper.
- Pat the squash halves dry with paper towels and arrange them cut-side up in the slow cooker.
- In a small bowl, combine the ground lamb with the diced onion, minced garlic, cumin, cinnamon, allspice, salt, and pepper.
- Mix gently with a fork until just combined—do not overmix, as this will make the filling dense.
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Ready when: Lamb mixture is evenly seasoned with no visible white streaks of raw meat
Tip: Keep the lamb filling cold until you stuff the squash to prevent it from breaking down as it sits
2
Stuff and arrange squash
- Divide the lamb filling evenly among the four squash halves, mounding it gently in the center cavity.
- Sprinkle the chopped apricots and walnuts over the filling in each cavity, dividing them equally.
- Pour the broth and olive oil around the squash (not over the filling) to create a humid environment for cooking.
- Cover the slow cooker.
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Ready when: All four squash halves are stuffed and centered in the cooker
Tip: Arrange squash so they don't touch the slow cooker walls and steam circulates evenly
3
Slow cook until tenderOven 160°F / 70°C
- Cook on LOW for 6 hours.
- The squash is done when a fork pierces the flesh easily and the walls are soft.
- The filling should register 160°F (71°C) on an instant-read thermometer inserted into the center of the lamb.
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Ready when: Squash flesh is very tender when pierced; filling reaches 160°F (71°C)
Tip: Do not lift the lid before 5.5 hours—each opening adds 15–20 minutes of cooking time
4
Prepare tahini sauce
- While the squash finishes cooking, whisk together the tahini, lemon juice, and warm water in a small bowl until smooth and drizzle-able.
- The sauce should be pourable but not watery.
- Taste and adjust seasoning with a pinch of salt if needed.
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Ready when: Tahini sauce is smooth, creamy, and flows freely from a spoon
Tip: Whisk the tahini thoroughly before adding liquid, or it will form lumps
5
Finish and serve
- Carefully lift each squash half onto a serving plate using a slotted spoon or wide spatula.
- Drizzle each half with the tahini sauce.
- Garnish with chopped fresh parsley and pomegranate seeds if using.
- Serve warm.
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Ready when: Squash is plated and garnished, ready to eat
Tip: If the broth in the cooker is still plentiful, reserve it and use it as a light sauce alongside or under the squash

Good to know

Tips

To avoid a watery dish, ensure the squash halves rest cut-side up and that you don't add extra liquid beyond the 1 cup of broth called for.
Toast the walnuts in a dry skillet over medium heat for 2–3 minutes, shaking occasionally, to intensify their flavor before adding to the filling.
For deeper Middle Eastern flavor, add 1/4 teaspoon of ground clove or a pinch of turmeric to the lamb mixture.
If you prefer a more herbaceous finish, substitute fresh mint for parsley or use a combination of both.

Make ahead

You can assemble the squash up to 12 hours ahead: prepare the lamb filling, stuff the squash, and refrigerate them covered in the slow cooker insert. Add the broth and start cooking when ready. The stuffed squash can also be cooked, cooled, and reheated in a 350°F (175°C) oven for 20–25 minutes, covered with foil.

Storage & reheating

Refrigerate leftover stuffed squash in an airtight container for up to 4 days. Reheat gently in a covered baking dish at 350°F (175°C) for 20–25 minutes, or microwave individual halves for 2–3 minutes at 50% power. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

Substitutions

ground lamb → ground beef or ground turkey. Turkey will be leaner and milder; beef will be richer. Both work equally well and require the same cooking time.
dried apricots → dried figs, raisins, or dried cranberries. Figs and raisins will be sweeter; cranberries will add tartness. Adjust the amount to taste if using a more assertive substitute.
walnuts → pine nuts, almonds, or pistachios. Any nut works; pine nuts and pistachios are more traditional in Middle Eastern cuisine and add elegance.
tahini (sesame seed paste) → Greek yogurt thinned with lemon juice and water, or a drizzle of pomegranate molasses. Yogurt creates a tangier, creamier sauce; pomegranate molasses adds deep, tart sweetness. Both complement the dish differently.