As this layered slow-cooker squash casserole recipe cooks, the liquid from the tangy tomatillo salsa and summer squash is absorbed by the quinoa, adding tons of flavor to the final dish.
Active Time: 30 minutes |
Total Time: 4 hours on Low
12 ounces tomatillos, husked, rinsed and chopped
1 pint cherry tomatoes, chopped
1 poblano or bell pepper, chopped
1/2 cup finely chopped white onion
1 tablespoon lime juice
1 teaspoon salt
1 cup quinoa
1 cup crumbled cotija or feta cheese, divided
2 pounds small yellow summer squash, cut into 1/4-inch slices
2 tablespoons chopped fresh oregano
Combine tomatillos, tomatoes, pepper, onion, lime juice and salt in a medium bowl.
Coat a 5- to 6-quart slow cooker with cooking spray. Layer quinoa, 1/3 cup cheese and all of the squash in the slow cooker. Top with another 1/3 cup cheese. Spread the tomatillo mixture on top, but don’t stir the ingredients together. (Refrigerate the remaining cheese to use for the topping.)
Cover and cook on Low for 4 hours. Serve sprinkled with oregano and the remaining 1/3 cup cheese.
Per serving :
3 g Fat;
1 g Sat;
0 g Mono;
3 mg Cholesterol;
18 g Carbohydrates;
5 g Protein;
3 g Fiber;
286 mg Sodium;
526 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 1/2 vegetable
Tips & Notes
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.