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Recipe: Acorn Squash With Pepper Rice Stuffing
Similar Categories: Acorn, Squash, Pepper, Rice, Stuffing
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 nonfat 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 an electric 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).
Per serving (excludes garnish): about 136 calories, 0.4 g fat
(2% of calories), 0.1 g saturated fat, 0 mg cholesterol, 34 mg
sodium, 3.3 g dietary fiber (author's est)
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 nonfat 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 an electric 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).
Per serving (excludes garnish): about 136 calories, 0.4 g fat
(2% of calories), 0.1 g saturated fat, 0 mg cholesterol, 34 mg
sodium, 3.3 g dietary fiber (author's est)
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