Acorn Squash With Pepper Rice Stuffing Recipe

1. 1

   Cut the squash in half lengthwise and remove the seeds.

2. 2

   Combine the rice, carrots, peppers, garlic and turmeric, and spoon the mix into the squash cavities.

3. 3

   Pour the water into an electric slow cooker (5 to 6 quart rectangular cooker), and add in the squash halves, cavity-sides up.

4. 4

   Pour the broth into the rice mix in each cavity.

5. 5

   Cook on LOW till the squash and rice are tender, 5 to 7 hrs.

6. 6

   Serve garnished with the lowfat sour cream and parsley (optional).

7. 7

   sodium, 3.3 g dietary fiber (author's est)

8. 8

   NOTES : Cook's notes: To serve this as a main dish, top each helping with shredded Cheddar cheese or possibly minced nuts, and allow l/2 squash per serving.

9. 9

   (To cook 2 small squashes at once, use an electric skill simmer, instead of a slow cooker.)

* Per serving · 4 servings · Values may vary.

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