SLOW-COOKER SQUASH CASSEROLE
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
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
SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
- About 15 minutes before serving, cook the couscous as the label directs.
- Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.
CROCK POT SQUASH COUSCOUS
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
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.
ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)
I love summer squash with tomato sauce and Italian herbs, and this healthy vegetarian/vegan dish is so simple to prepare, very filling and delicious. It comes from vegetarian.about.com, and I didn't change too much about it. Originally it called for fresh herbs, but I really don't like using fresh herbs in the crock pot, so I used dried instead, and then just threw a few fresh leaves on top before serving. The toasted pine nuts add a lot to this - I don't recommend omitting them. I was worried about the squash falling apart since I had to leave it in the crock pot well past the suggested cooking time - 9 hours - so I wrapped the zucchini halves in foil before putting them in. It worked great - the squash was very soft, but still together, and the rice was not overcooked at all. The original recipe says it serves four, but I think as a main course it is perfect for two. Putting a little dairy or soy mozzarella or Parmesan on top before serving is nice. This just needs a green salad and maybe some bread to complete the meal. The filling would also probably be great inside bell peppers.
Provided by Vino Girl
Categories One Dish Meal
Time 5h15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
- Place the zucchini halves in the bottom of an oval shaped slow cooker.
- In a small bowl or measuring cup, combine the tomato sauce and vinegar.
- In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
- Fill the zucchini halves with the rice mixture.
- Top with the remaining tomato sauce-vinegar mixture.
- Cover and cook on LOW until the rice is tender, 4 to 6 hours.
- Garnish with the pine nuts, fresh herbs, and cheese.
- Makes 2 main dish servings or 4 side dish servings.
SLOW COOKER MEDITERRANEAN STEW
A nice hearty stew that is wicked easy.
Provided by BROMFIELD
Categories Soups, Stews and Chili Recipes Stews
Time 10h30m
Yield 10
Number Of Ingredients 16
Steps:
- In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
- Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 30.5 g, Fat 0.5 g, Fiber 7.8 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 156.8 mg, Sugar 7.7 g
BUTTERNUT SQUASH & COUSCOUS
Love couscous? Then this one may be for you. A fluffy bed of semolina topped with a rich wintery stew of squash ahd tomatoes. What's not to like? Described as a side dish, this would be a great meatless meal. Recently snagged this one from the Internet and posting here for safekeeping.
Provided by justcallmetoni
Categories Grains
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 17
Steps:
- FOR ALMONDS:.
- In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternately, you may toast them in a 350 F oven for 5 to 10 minutes.
- FOR SQUASH:.
- In a Dutch oven or large saucepan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant.
- Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer.
- Stir in the chickpeas and cook, covered, for 10 minutes.
- Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
- FOR COUSCOUS:.
- Meanwhile, in a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. Follow the directions on your package for the correct amount of water. (Mine is 2 parts water to 1 part couscous, but this varies) Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.
- Serve the stew over the couscous and top with the toasted almonds.
SWEET ACORN SQUASH WITH APPLES AND CRAISINS (CROCK POT)
I was on the search for a crock pot method for acorn squash and wasn't happy with what I found. . .so I took a little from each recipe and created my own. The results were outstanding. If you have any leftovers, simply scoop out the pulp, apples, craisins and mix with juices in crock pot, mash slightly and freeze for a side dish at a later date! This recipe is quite forgiving, so don't worry about measuring everything out exactly. In our house, we eat this as a main course with a small salad on the side.
Provided by januarybride
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Turn crockpot to HIGH to get it warm while you fill it up.
- Pour apple juice in bottom of crockpot.
- Place squash, cut side up, in bottom of crockpot.
- On top of each piece of squash, sprinkle with salt, followed by 1/2 T butter, 1/2 T brown sugar, and 1 T dried cranberries.
- Sprinkle apples in and around the squash (about 1/4 cup will fit piled up on each squash).
- Juice lemon over the top of the apples, then sprinkle with the cinnamon and pour the maple syrup over the top.
- Cook the squash on LOW for 4-6 hours or HIGH for 2.5-4 hours. NOTE: crockpots are not created equal as far as temp goes and we will all buy different sized squash. . .that being said, cook times will vary. . .I don't mind eating mushy squash, but you can't eat undercooked squash simply because you can't cut it :) I cooked mine on low for 4 hours and it wasn't done so I cranked it up to high for 1 hour and it was perfectly cooked.
- When squash it tender, place each piece on a plate and sprinkle with the nuts.
- OPTIONAL: I am bad, so therefore I put another 2T of cold butter in with the apple juice and remaining apples on the bottom of the crockpot and stir til the butter is melted and then spoon the "sauce" over the top of the squash. If you like yours really sweet (as I do), feel free to drizzle it with more maple syrup or honey.
ITALIAN STUFFED ACORN SQUASH-CROCK POT
Delicious squash combined with nutty rice and tangy goat cheese is a healthy delight, providing a hefty dose of fiber, vitamins A and C, and a little calcium. Serve whole or cut into wedges. This is from Delicious Living magazine, which I get from my health food store. Any good winter squash can be used.
Provided by Sharon123
Categories Vegetable
Time 4h15m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Cut squash in half and scoop out seeds.
- Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
- Pour 1 cup water into the cooker, around (not into) squash.
- In a small bowl, combine wild rice blend, pumpkin seeds or pine nuts, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed.
- Stuff rice mixture into each squash half.
- Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
- Pour any remaining broth around squash.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Just prior to serving, sprinkle with crumbled cheese.
- Enjoy!
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