Squash

These are all from Fresh from the Vegetarian Slow Cooker

Golden-Glow Stuffed Squash

1 Tbsp. olive oil
1 medium sized onion, minced
1 medium carrot, 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
1 Tbsp. fresh parsley, minced
1 tsp. dried thyme or ground sage
salt and pepper to taste
1 large winter squash, halved and seeded
1 c. hot water

Heat the oil a skillet over medium heat. Add onion, carrot, and bell pepper, cover and cook until softened, about 5 minutes. Stir in the garlic and tumeric, then stir in the rice, parsley, thyme or sage and season with salt and pepper. Mix well and spoon in the squash cavities.
Pour the water into a 6-quart oval slow cooker and add the squash halves, stuffing side up. Cover and cook on Low until the squash is tender, about 6 hours.


Winter squash stuffed with couscous, apricots and pistachios
2 c. apple juice
1 c. couscous
1/4 tsp. ground cinnamon
1.4 tsp. ground allspice
1 c. chopped dried apricots
2 Tbsp. olive oil
1 large yellow onion, chopped
1 garlic clove, minced
1.2 c. chopped pistachios
salt and pepper to taste
1 large kabocha, buttercup or other winter squash, halved and seeded
1 c. hot water.

Bring the apple juice to a boil in a med. saucepan. Add the couscous, cinnamon and allspice. Reduce the heat to low, cover and simmer for 10 minutes. Remove from the heat, stir in the apricots, cover, and set aside.
Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover and cook until softened, about 5 minutes.
Fluff the couscous with a fork, then add the onion mixture and pistachios, season with salt and pepper and mix well.
Place the squash halves, cut side up, in the slow cooker. Pack the stuffing into the halves. Carefully pour the hot water into the slow cooker without disturbing the squash. Cover and cook on low about 6 hours.

Winter squash and sweet potato soup
1 Tbsp. olive oil
1 small yellow onion, chopped
1 celery rib, chopped
2 medium sized sweet potatoes, peeled and diced
1 small butternut squash, peeled, seeded and thinly sliced
4 c. vegetable stock
1 tsp. dried thyme
1.2 tsp. dried sage
salt and pepper to taste

Heat the oil in a skillet over medium heat. Add onion and celery, cook until soft.
Transfer cooked veggies to a slow cooker. Add the sweet potatoes, squash, stock, thyme and sage; season with salt and pepper. cover and cook on low for 6 hours.
Puree the soup in a blender or food processor, working in batches, or directly in the slow cooker using an immersion blender.

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I can't wait until I can stand up again. I came home all excited to try these recipes, and now I can't stand long enough to get the stuff in the crockpot!