winter squash, cut in half, seeds removed (I used an acorn squash)
Cook the filling vegetables over a medium heat (onions, garlic, carrot) until softened. Add the spices and rice and stir until everything is coated. Fill the squash cavity.
In a slow cooker, add some water in the bottom, then place the squash inside. Cover and cook on low for 6 hours.
I think this was overcooked. It was bland and boring. The filling in the morning was really tasty and flavorful. Somewhere over the course of the day, all the seasoning melted away. In order to eat the squash, I covered it sriracha sauce. I seem to do that with everything. Really, I do use other flavors.
My husband took a few bites and then threw out his half.