Crock Pot Acorn Squash With Pepper Rice Stuffing

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 mixture into the squash cavities.

3. 3

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

4. 4

   Pour the broth into the rice mixture in each cavity.

5. 5

   Cook on LOW until the squash and rice are tender, 5-7 hours.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.