Golden-Glow Stuffed Squash

For this recipe, I used an acorn squash that we grew in the garden last summer. The filling was simple, but tasty. Instead of white of brown rice, I used a red rice that has a bit more flavor. The squash got so soft that it fell apart as I tried to get it out of the pot. My crockpot goes to stay warm after the timer goes off, which is nice so that things stay warm, but when I don't get home for a few hours, the dish definitely gets overcooked. Yet another reason to get that timer that will delay the start of cooking. I forgot to take photos again, but here's the recipe.

1 tbsp olive oil
1 medium yellow onion, minced
1 medium carrot, finely chopped
1 small yellow bell pepper, seeded & chopped
2 cloves garlic, minced
1/4 tsp turmeric
2.5 cups cooked rice
1 tbsp fres parsley, minced
1 tsp dried thyme or sage
Salt & pepper
1 large winter squash, halved & seeded
1 cup hot water

1. Heat oil in large skillet over medium heat. Add onion, carrot & pepper, cover & cook until soft. Stir in garlic & turmeric, then stir in rice, parsley & thyme/sage and salt & pepper to taste. Mx well & spoon mixture into squash cavities.

2. Pour water into slow cooker & add squash halves, stuffing side up. Cover & cook on low until squash is tender, about 6 hours. Serve hot.