Easy Slow Cooker Squash

Easy Slow Cooker Squash

6 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 20 m
floridascrubtech
Recipe by  floridascrubtech

“Yellow squash made easy, and put to the side to keep warm so you can tend to other parts of the dinner. It is easy and delicious. Don't use too much cheese; you want to taste the wonderful flavor of the yellow or summer squash!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place the squash and onion into a pot, and pour in enough water just to cover. Bring to a boil, cover the pot, and simmer the vegetables until tender, about 10 minutes. Do not stir. Drain the squash and onion in a colander set in the sink.
  2. Gently layer the cooked squash and onions, cubes of butter, and cheese food cubes in a slow cooker. Set the cooker on Low, and cook until the squash are very tender and the butter and cheese have formed a creamy sauce, about 1 hour. Do not stir.

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Reviews (6)

Rate This Recipe
Sarah Jo
47

Sarah Jo

I added a few cloves of minced garlic when I layered the ingredients and sprinkled the top with fresh ground pepper. My whole family loved this, especially my youngest kid. I bet this would be good with just about any vegetable you had on hand. I loved how this dish came together.

Avon- status quo PRO
45

Avon- status quo PRO

Wasn't real sure about this one when I saw how few ingredients there were but I did have a small piece of the processed cheese that needed to be used up. Instead of boiling the squash and onions as the directions stated, I put them in a glass bowl and covered loosely with a cover and put it in the microwave for 4 minutes. It was a perfect. Drained well and added to my crockpot. I did also season with salt, pepper and a sprinkle of dried thyme then added the cheese cubes and butter. Cooked on high for 30 minutes, and low for 45. Excellent and different.

floridascrubtech
36

floridascrubtech

Hello I Am Floridabeaches, Poster of the Squash Casserole. And I Did Want To Mention, At Times I Will Add Zuccini To The Yellow Squash Also, To Change Things Up A Bit. As Others Have Mentioned, It Is Import To Drain Well, And Also Not To Stir Alot, As You Will End Up With A Mushy Mess. And Also To Not Add So Much Cheese That You Cover Up The Taste Of The WonderFul Squash Flavor. This Dish Is Easy, Nice Change, And A WonderFul Flavor.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 183 cal
  • 9%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 12.7 g
  • 4%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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