Acorn Squash With Pepper Rice Stuffing Recipe

• 1 x acorn squash (about 1-1/2 pounds)
• 1/4 c. long-grain rice
• 1 x carrot coarsely shredded
• 1 sm green bell pepper minced
• 2 x cloves garlic chopped
• 1 tsp turmeric
• 1/2 c. water
• 1/2 c. vegetable broth
• 1/4 c. nonfat lowfat sour cream for garnish
• 1/4 c. 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 mix into the squash cavities.
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. Pour the broth into the rice mix in each cavity.
5. Cook on LOW till the squash and rice are tender, 5 to 7 hrs.
6. Serve garnished with the lowfat sour cream and parsley (optional).
7. sodium, 3.3 g dietary fiber (author's est)
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. (To cook 2 small squashes at once, use an electric skill simmer, instead of a slow cooker.)

acorn, longgrain rice, carrot, green bell pepper, garlic, turmeric, water, vegetable broth, nonfat lowfat sour cream, parsley

Taken from cookeatshare.com/recipes/acorn-squash-with-pepper-rice-stuffing-62408 (may not work)