vegetarian stuffed squash

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* Exported from MasterCook *

 

Golden Glow Stuffed Squash

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Electric Slow Cooker Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 medium yellow onion -- minced

1 medium carrot -- coarsely shredded

1 small yellow bell pepper -- seeded, chopped

2 garlic cloves -- minced

1/4 teaspoon turmeric

2 1/2 cups cooked white or brown rice

1 tablespoon minced fresh parsley leaves

1 teaspoon dried thyme or ground sage

Salt and freshly ground black pepper

1 large winter squash* -- halved, seeded

1 cup hot water

 

*Use a dense, orange-fleshed squash, such as butternut, buttercup, kabocha, or

acorn. A six-quart oval slow cooker works best in order to fit the squash halves

inside. Otherwise, choose a squash that fits in your cooker whole and slice off

the top few inches so you can scoop out the seeds and stuff it whole.

 

Slow Cooker: 6 quart oval

Cook Time: 6 hours

Setting: Low

Makes 4 Main Dishes Servings

 

1. Heat the oil in a large skillet over medium heat. Add the onion, carrot, and

bell pepper, cover, and cook until softened, about 5 minutes. Stir in the garlic

and turmeric, then stir in the rice, parsley, and thyme and season with salt and

pepper to taste. Mix well and spoon the mixture into the squash cavities.

 

2. Pour the water into a 6-quart oval slow cooker and add the squash halves,

stuffing side up. Cover and cook on Low until the squash is tender, about 6

hours. Serve hot.

 

Description:

" Suitable for holidays "

Source:

" Fresh from the Vegetarian Slow Cooker "

 

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Per Serving (excluding unknown items): 402 Calories; 4g Fat (9.1% calories from

fat); 8g Protein; 89g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 30mg

Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 2840 3394 1492 0 2406 0