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Acorn Squash With Pepper Rice Stuffing

 

Recipe By : Josie

Website : http://www.crockerykitchen.com

Serves/Makes : 4

Categories : Vegetables

 

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

 

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).