Stuffed squash

Prep: 10 mins

Cook: 360 mins

This stuffed squash has a nice hum of spice and makes for a lovely vegetarian supper.

475ml water, divided

1 x butternut squash, cut in half lengthwise, seeds scooped out

100g brown rice

1 carrot, chopped

1-2 pieces of celery, chopped

100g mushrooms, sliced

1 clove garlic, finely chopped

1 onion, finely chopped

1 tsp turmeric

50g white cheddar, grated

Pour half of the water into the bottom of the slow cooker.

Combine the rice, carrots, celery, mushrooms, onions, garlic and turmeric together.

Lay the squash inside the slow cooker and spoon the mixture into the squash cavities.

Pour the remaining water over the stuffed squash and cook on low for 6 hour, until the rice and squash are tender.

A nice addition is to add cheddar as topping 10 minutes before serving.

Serves
2

Preparation Time
10 minutes

Cooking Time
360 minutes

Main ingredients
Cheese, Vegetables, Rice, Spice

Recipe Type
Dessert, Easy, Healthy, Vegetarian, Slow cooking

Special Info
Vegetarian

Level of Difficulty
Easy

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