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    Acorn Squash w/ Pepper Rice Stuffing


    Source of Recipe


    Smart Crockery Cooking (1996) Carol Heding Munson

    List of Ingredients




    1 acorn squash (about 1-1/2 pounds)
    1/4 cup long-grain rice
    1 carrot coarsely shredded
    1 small green bell pepper chopped
    2 cloves garlic minced
    1 teaspoon turmeric
    1/2 cup water
    1/2 cup vegetable broth

    1/4 cup fresh parsley snipped, for garnish

    Recipe



    Cut the squash in half lengthwise and remove the seeds. Combine the rice, carrots, peppers, garlic and turmeric, and spoon the mixture into the squash cavities.

    Pour the water into an electric slow cooker (5 to 6 qt rectangular cooker), and add the squash halves, cavity-sides up. Pour the broth into the rice mixture in each cavity. Cook on LOW until the squash and rice are tender, 5 to 7 hours.
 

 

 

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