Recipe: Acorn Squash with Pepper Rice Stuffing (crock pot)

Acorn Squash with Pepper Rice Stuffing (crock pot)
Source: Smart Crockery Cooking, Carol Heding Munson (1996)
Servings: 4

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 nonfat sour cream -- for garnish
1/4 cup fresh parsley -- snipped; for garnish

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).

Cook's notes: To serve this as a main dish, top each helping with shredded Cheddar cheese or chopped nuts, and allow l/2 squash per serving. (To cook 2 small squashes at once, use an electric skill simmer, instead of a slow cooker.)