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
