Golden Glow Stuffed Squash (crockpot recipe)

1 Tbs olive oil
1 medium-sized yellow onion, minced
1 medium-sized carrot, coarsely shredded
1 small yellow bell pepper, seeded and chopped
2 cloves garlic, minced
1/4 tsp turmeric
2 1/2 cups cooked white or brown rice
1 Tbs minced fresh parsley leaves
1 tsp dried thyme or ground sage
salt and freshly ground black pepper
1 large winter squash (butternut, buttercup, kabocha or acorn), halved and seeded
1 cup hot water

1) Heat the oil in a large skillet over medium heat. Add the onion, carrot and bell pepper, cover, and cook until softened, about 5 minutes. Stir in the garlic and turmeric, then stir in the rice, parsley and thyme, and season with salt and pepper to taste. Mix well and spoon the mixture into the squash cavities.
2) Pour the water into a 6-qt oval slow cooker and add the squash halves, stuffing side up. Cover and cook on Low until the squash is tender, about 6 hours. Serve hot.

Review: My squash didn't fit in my slow cooker, so I had to layer them and then smoosh them in after a few hours of baking. It turned out to be quite delectable. I scooped out the squash from the rind and mixed it with the "stuffing" to make it easy to package leftovers. I used a buttercup squash. :)