Acorn Squash with Pepper-Rice Stuffing

Acorn Squash with Pepper-Rice Stuffing
5-6 quart rectangular cooker makes 4 side dish servings

1 acorn squash (about 1 1/2 pounds)
1/4 cup long-grain rice
1 carrot, coarsely shredded
1 small sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon turmeric
1/2 cup water
1/2 cup vegetable broth
1/4 cup nonfat sour cream, for garnish
1/4 cup snipped fresh parsley, 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 an electric slow 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, 5-7 hours. Serve garnished with the sour cream and parsley.

Cooks note: To serve this as a main dish, top each helping with shredded Cheddar Cheese or Chopped nuts, and allow 1/2 squash per serving....to cook 2 small squashes at once, use an electric skillet set to simmer, instead of a slow cooker...

Recipe from Smart Crockery Cooking