Slow-Cooker Quinoa-Summer Squash Casserole
Combine tomatillos, tomatoes, pepper, onion, lime juice and salt in a medium bowl.Advertisement
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.
Equipment: 5- to 6-quart slow cooker
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.
1 starch, 1 1/2 vegetable