Crockpotsquashcouscous Recipes

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CROCK POT SQUASH COUSCOUS



Crock Pot Squash Couscous image

Here, slowly cooked squash and raisins add their flavour to a tasty broth that plumps up the couscous. Serve with a splash of hot pepper sauce.

Provided by Olha7397

Categories     Vegetable

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 butternut squash (about 1 1/2, lbs.)
2 yellow zucchini or 2 green zucchini
1 small Spanish onion, thinly sliced
4 cups vegetable stock
chickpeas, drained and rinsed
1/2 cup sultana raisin
1/4 cup granulated sugar
1/4 cup butter
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon turmeric
1 1/2 cups couscous
2 tablespoons chopped fresh parsley

Steps:

  • Peel and cut squash into 2-inch cubes. Halve zucchini lengthwise; cut into 2-inch pieces.
  • Place in slow cooker.
  • Add onion, stock, chickpeas, raisins, sugar, butter, ginger, salt, pepper and turmeric.
  • Cover and cook on low for 5 hours or until vegetables are tender.
  • Increase heat to high; cover and cook for 15 minutes or until reduced slightly.
  • With slotted spoon, remove vegetable mixture to bowl; cover and keep warm.
  • Place couscous in large bowl; pour 2 cups of the hot broth over couscous.
  • Cover with plastic wrap; let stand for 5 to 10 minutes or until couscous is plumped.
  • Fluff with fork.
  • Make well in centre of couscous; spoon in vegetables.
  • Pour remaining broth over top; sprinkle with parsley.
  • Makes 6 to 8 servings.
  • Canadian Living.

SLOW COOKER SPAGHETTI SQUASH



Slow Cooker Spaghetti Squash image

If you're looking for a healthy alternative to noodles for spaghetti, spaghetti squash is a delicious alternative. This also makes for a delicious side. Serve with spaghetti sauce or season with salt and pepper.

Provided by andreakrieger

Categories     Side Dish     Vegetables     Squash

Time 4h20m

Yield 4

Number Of Ingredients 2

1 whole spaghetti squash, washed thoroughly
1 ½ cups water

Steps:

  • Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock.
  • Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
  • Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 12.1 g, Fat 1 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 32.4 mg

TWO-INGREDIENT SLOW-COOKER QUESO DIP



Two-Ingredient Slow-Cooker Queso Dip image

Say hello to your new favorite party dip, made in a snap with pantry staples!

Provided by By Jessica Walker

Categories     Appetizer

Time 2h5m

Yield 10

Number Of Ingredients 3

16 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut into cubes
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with medium green chiles, undrained
Food Should Taste Good™ cantina tortilla chips, as desired

Steps:

  • In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes.
  • Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth.
  • Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 138.5, Carbohydrate 25.4 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 0.4 g, ServingSize 1 Serving, Sodium 301.1 mg, Sugar 4.6 g

SLOW-COOKER QUESO



Slow-Cooker Queso image

On gameday, queso is an undisputed MVP but it often loses steam (and silkiness) by halftime. To combat the cooldown issue, this recipe calls for making the queso in a slow cooker, which you can keep plugged in to maintain cheesy, melty bliss through the final drive.

Provided by Riley Wofford

Categories     Food & Cooking     Slow Cooker Recipes

Time 2h10m

Yield Makes 4 cups

Number Of Ingredients 7

8 ounces pepper Jack cheese, shredded (2 cups)
4 ounces American cheese, shredded (1 cup)
2 teaspoons cornstarch
1 (10-ounce) can diced tomatoes with chiles, such as Ro-Tel
1 (12-ounce) can evaporated milk
Kosher salt
Finely chopped red onion, sliced jalapeños, chopped cilantro leaves, and tortilla chips, for serving

Steps:

  • In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt.
  • Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.

CROCK POT SQUASH CASSEROLE



Crock Pot Squash Casserole image

Make and share this Crock Pot Squash Casserole recipe from Food.com.

Provided by eHelen

Categories     Onions

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs summer squash, thinly sliced
1/4 cup vidalia onion, chopped
1/2 cup carrot, shredded
1 (10 1/2 ounce) can 98% fat-free cream of chicken soup
1 cup fat free sour cream
1/4 cup flour
1 (8 ounce) package Pepperidge Farm cornbread stuffing
1/2 cup I Can't Believe It's Not Butter® Spread, melted

Steps:

  • Combine squash, onion, carrot, and soup in a large bowl.
  • Mix the flour and the fat free sour cream, then stir mixture into the vegetable bowl.
  • Using the melted "I Can't Believe It's Not Butter", toss it with the stuffing mix, placing half in the crock pot.
  • Add vegetable mixture and top with the other half of the stuffing mixed with the "I Can't Believe It's Not Butter".
  • Cover and cook on "Low" for 7 hours.

Nutrition Facts : Calories 88.6, Fat 0.9, SaturatedFat 0.4, Cholesterol 3.8, Sodium 40.4, Carbohydrate 17, Fiber 2.2, Sugar 7.1, Protein 4.5

SLOW-COOKER SQUASH CASSEROLE



Slow-Cooker Squash Casserole image

Squash and French bread come together in this slow cooked casserole - a tasty side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h50m

Yield 10

Number Of Ingredients 11

9 cups sliced yellow summer squash (about 5 medium)
1 medium onion, chopped (1/2 cup)
1 tablespoon butter or margarine
2 cups French bread crumbs
1 cup shredded sharp Cheddar cheese (4 oz)
2/3 cup sour cream
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of chicken soup
1 tablespoon butter or margarine, melted
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
  • In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
  • Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 180, Carbohydrate 12 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg

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