Preparation:
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). |
Nutritional Information:
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 |
