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Acorn Squash with Pepper Rice Stuffing
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 cloves garlic -- minced
1 teaspoon turmeric
1/2 cup water
1/2 cup vegetable broth
1/4 cup fat-free sour cream -- for garnish
1/4 cup fresh parsley -- snipped; for garnish
Cut the squash in half lengthwise and remove the seeds. Combine the rice, carrots, peppers, garlic and turmeric, and spoon the mixture into the squash cavities.
Pour the water into a slow cooker (5 to 6 qt rectangular cooker), and add the squash halves, cavity-sides up. Pour the broth into the rice mixture in each cavity. Cook on LOW until the squash and rice are tender, 5 to 7 hours. Serve garnished with the sour cream and parsley (optional).
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