| |
| |
| 1 |
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acorn squash (about 1-1/2 lb) |
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| 1/4 cup |
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long-grain rice |
|
| 1 |
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carrot, coarsely shredded |
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| 1 |
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small sweet green pepper, chopped |
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| 2 |
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cloves garlic, minced |
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| 1 tsp |
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turmeric |
|
| 1/2 cup |
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water |
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| 1/2 cup |
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vegetable broth |
|
| 1/4 cup |
|
nonfat sour cream, for garnish |
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| 1/4 cup |
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snipped fresh parsley, for garnish |
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| 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 the crockery pot, 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. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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