Crock Pot Acorn Squash With Pepper Rice Stuffing

Ingredients

• 1 acorn squash (about 1-1/2 pounds)
• 1/4 cup long grain rice
• 1 carrot, coarsely shredded
• 1 small green bell pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon turmeric
• 1/2 cup water
• 1/2 cup vegetable broth
• 1/4 cup nonfat sour cream, for garnish
• 1/4 cup fresh parsley, snipped, for garnish

Directions

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).