Happy Autumn to those of us in the Northern Hemisphere! Some of you are already experiencing the gorgeous Fall weather and beautiful turning of the leaves, maybe there’s a little chill in the air? Here in Florida the changes are much more subtle and they don’t happen for a few more weeks. That doesn’t stop us from indulging in everything the season has to offer, though! All sorts of squash start filling the shelves and we jump on the pumpkin-spice craze despite the 80+ degree weather outside.
There was an ever-so-slight temperature change the other day, just a little breeze that gave us hope for cooler days ahead. I took advantage of it and cooked up this Golden Glow-Stuffed Squash from Robin Robertson’s Fresh from the Vegetarian Slow Cooker. I used a Carnival Squash, stuffed with a combination of rice, carrots, onions & peppers and a medley of spices. (The recipe isn’t published online but this is such a wonderful cookbook, you’ll want to buy it for yourself!)
Cook’s Note: The only change I made was subbing vegetable broth for the olive oil.
Nutritional info (provided by Mastercook) per serving: 356 Calories; 3g Fat (6.3% calories from fat); 8g Protein; 76g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 57mg Sodium.
The Verdict: Delicious! I loved how easy this recipe was, hardest part was actually cutting the squash in half. (Tip: microwave to soften first.) Slow cooker recipes are my favorite, I use mine all year around.
I hope you enjoy this dish as much as we did.
Well, I’m off to Trader Joe’s with my girls, hoping they have as big a display of Autumn loveliness as they did last year.
Have a wonderful day!