Crock Pot Acorn Squash With Pepper Rice Stuffing

• 1 acorn squash (about 1-1/2 pounds)
• 14 cup long grain rice
• 1 carrot, coarsely shredded
• 1 small green bell pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon turmeric
• 12 cup water
• 12 cup vegetable broth
• 14 cup nonfat sour cream, for garnish
• 14 cup fresh parsley, snipped, for garnish

1. Cut the squash in half lengthwise and remove the seeds.
2. Combine the rice, carrots, peppers, garlic and turmeric, and spoon the mixture into the squash cavities.
3. Pour the water into an electric slow cooker (5 to 6 qt rectangular cooker), and add the squash halves, cavity-sides up.
4. Pour the broth into the rice mixture in each cavity.
5. Cook on LOW until the squash and rice are tender, 5-7 hours.
6. Serve garnished with the sour cream and parsley (optional).

acorn, long grain rice, carrot, green bell pepper, garlic, turmeric, water, vegetable broth, nonfat sour cream, fresh parsley

Taken from www.food.com/recipe/crock-pot-acorn-squash-with-pepper-rice-stuffing-51371 (may not work)