Directions:
- 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, 5-7 hours.
- Serve garnished with the sour cream and parsley (optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.94 Kcal (1063 kJ) | ||
| Calories from fat | 41.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 7% | |
|---|---|---|---|
| Cholesterol | 10.68mg | 4% | |
| Sodium | 376.92mg | 16% | |
| Potassium | 1581.81mg | 34% | |
| Total Carbs | 50.96g | 17% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 9.59g | 38% | |
| Protein | 6.58g | 13% | |
| Vitamin C | 111.2mg | 185% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 30.1mg | 167% | |
| Calcium | 198.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 41.92 Kcal (176 kJ) | ||
| Calories from fat | 6.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 7% | |
|---|---|---|---|
| Cholesterol | 1.76mg | 4% | |
| Sodium | 62.23mg | 16% | |
| Potassium | 261.14mg | 34% | |
| Total Carbs | 8.41g | 17% | |
| Sugars | 0.84g | 20% | |
| Dietary Fiber | 1.58g | 38% | |
| Protein | 1.09g | 13% | |
| Vitamin C | 18.4mg | 185% | |
| Vitamin A | 0.3mg | 60% | |
| Iron | 5mg | 167% | |
| Calcium | 32.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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