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. Source: EatingWell Magazine, May/June 2014

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

111 calories; total fat 2.7g 4% DV; saturated fat 0.8g; cholesterol 3mg 1% DV; sodium 286mg 11% DV; potassium 526mg 15% DV; carbohydrates 18.4g 6% DV; fiber 3.5g 14% DV; sugar 6g; protein 5g 10% DV; exchange other carbs 1; vitamin a iu 515IU; vitamin c 31mg; folate 67mcg; calcium 34mg; iron 1mg; magnesium 61mg; thiaminmg.

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
Absolutely amazing. The flavors melded together very well. I was concerned that the quinoa would not cook sufficiently or that the vegetables would be mushy but after 4 hours on LOW in the crockpot it was perfect. Read More
Rating: 4 stars
A Keeper Easy to make. Very tasty. Will definitely make again. Read More
Rating: 5 stars
Delish! Until this recipe I had not cooked with tomatillos. They added a nice subtle flavor. Using fresh oregano is imperative as it adds a truly fresh' flavor. This is now my husband's favorite squash casserole! Pros: Unusual mix of ingredients Cons: All the chopping takes a while Read More
Rating: 4 stars
Sounds great but do you cook the Quinoa first? It seems like there isn't enough liquid since my Quinoa says to cook 1 cup in 2 cups of water Read More
Rating: 4 stars
Surprising I had never cooked with tomatillos before so when I was putting this together the stickyness and the smell was quite off-putting. By the time I filled my slow cooker I was skeptical that this would turn out. But it did turn out! It was more delicate than I anticipated with wonderful texture and nice squash/feta flavor. I used a mix of zucchini and summer squash but didn't have enough so I supplemented with about half a pound of sliced frozen zucchini. I used sheep's milk feta which is milder and less salty than goat's milk. This paired very nicely with sauteed chicken thighs. I don't have kids but I seriously doubt they will like this. Tip: if you're concerned about bitterness rinse your quinoa. Not all brands need rinsing but you only need to experience a bitter batch once to know the extra step is worth the time. Pros: Flavorful low cal quick for a slow-cooker recipe Cons: Kids won't like this Read More
Rating: 4 stars
Tasty I was really impressed with the flavor even though it didn't have any spice it still had a great taste. Next time I will add a can of rotel or change to a hotter pepper we like spice at our house. Great healthy dish that can be eaten as dinner with salad. Cooking time was right on and didn't leave the veggies all soggy - I will definitely make again. Pros: Quick & Easy Cons: Needs a bit of spice Read More
Rating: 4 stars
Good but tart Good but tart. I added extra feta to leftovers to counter that. Didn't have fresh oregano so I put 1 tsp. dried in the dish to cook. I will use more next time (or buy fresh). Also may add more tomatoes. Pros: Make ahead Cons: Lots of chopping Read More
Rating: 5 stars
Surprisingly delish Tasty easy healthy! Pros: easy flavorful not mushy Cons: none Read More
Rating: 1 stars
Plain Jane didn't meld I won't make this recipe again. I thought the tomatillo tomato mixture would break down creating a bit of a sauce over the squash combining with it. Instead nothing broke down everything was separate so it was just a crock of squash on top of quinoa topped with chunks of tomatillos. YUK. Maybe blending the topping would be better but I won't waste my time again. Pros: crock pot recipe and quinoa cooked Cons: tastless boring didn't meld ingredients were all seperate and plain Read More
Rating: 5 stars
I used red quinoa and zucchini instead of yellow squash. Flavorful filling and nice texture from the quinoa. Next time I might cut the tomato into large pieces so that they don't completely disappear into the casserole. I'll definitely make this again. Read More
Rating: 5 stars
Tasty easy I used red quinoa which added a nice color. The lime juice and the feta (I used a locally produced one) gave it a nice tang. Filling and warm but not heavy. This is a keeper. Pros: few ingredients easy to prep full of flavor Read More