Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Acorn Squash with Pepper Rice Stuffing




Source of Recipe


Just Slow Cooking


Recipe Introduction


I modified this to make it vegan. I added the word vegan to the sour cream. I know it's a tough job but somebody has to do it. :-)
Anyway this looked very good. The website has a lot of recipes that are or can be easily made vegan.
Just Slow Cooking is located at www.justslowcooking.com


Recipe Link: http://www.justslowcooking.com

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 vegan sour cream -- for garnish
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. Serve garnished with the sour cream and parsley (optional).
Just Slow Cooking is located at www.justslowcooking.com