Recipe from "Fresh From the Vegetarian Slow Cooker" cookbook
1Tbsp olive oil
1 med-size yellow onion, minced (can use dried minced)
1 med-carrot, coarsely shredded
1 small yellow bell pepper, seeded and chopped
2 cloves garlic, minced
1/4 tsp turmeric
2 1/2 c cooked white or brown rice
(or couscous, cooked quinoi)
1 Tbsp minced fresh parsley leaves (can subst. dried equiv)
1 tsp dried thyme or ground sage
Salt, freshly ground black pepper
1 lg winter squash, halved and seeded
1 c hot water
1. Heat the oil in a large skillet over medium heat. Add the onions, carrot, and bell pepper, cover, and cook until softened, abt 5 minutes. Stir in the garlic and turmeric, then stir in the rice, parsley, and thyme and season with salt and pepper to taste. Mix well and spoon the mixture into the squash cavities.
2. Pour the water into a 6-qt oval (can use round if squash fits in) slow cooker and add the squash halves, stuffing side up. Cover and cook on Low until the squash is tender, abt 5 hours. Serve hot.
Alternatively: Halve and seed the squash, place and cook in the slow cooker so it will be ready in time to serve for dinner (or cook ahead and just reheat in microwave). Then cook the grain (rice or preferred grain, will taste even better cooked in vege broth). Saute the onion, carrot, and bell pepper, adding spices. Add the sauteed veges to the cooked grain. Just before serving, fill the winter squash halves with the grain/cooked veg mixture.
Note. Can also cook the rice or grain with the vege mixture and seasonings in a rice cooker, then fill the squash halves to serve.
Decorate your dinner plate with any sides you prefer. This photo has slices gala apple and romaine salad withe sliced up deli ham and cheese shreds.
-Christine Smith
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