Slow-Cooker Quinoa-Summer Squash Casserole

Slow-Cooker Quinoa-Summer Squash Casserole

10 Reviews
From: EatingWell Magazine May/June 2014

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.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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


  • Active

  • Ready In

  1. Combine tomatillos, tomatoes, pepper, onion, lime juice and salt in a medium bowl.
  2. 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.)
  3. 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 information

  • Serving size: About 3/4 cup
  • Per serving: 111 calories; 3 g fat(1 g sat); 3 g fiber; 18 g carbohydrates; 5 g protein; 67 mcg folate; 3 mg cholesterol; 6 g sugars; 0 g added sugars; 515 IU vitamin A; 31 mg vitamin C; 34 mg calcium; 1 mg iron; 286 mg sodium; 526 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value), Folate (17% dv), Potassium & Magnesium (15% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 1/2 vegetable

Reviews 10

May 30, 2015
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By: EatingWell User
A Keeper Easy to make. Very tasty. Will definitely make again.
May 17, 2015
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By: EatingWell User
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
April 22, 2015
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By: EatingWell User
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
October 06, 2014
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By: EatingWell User
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
August 15, 2014
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By: EatingWell User
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
July 07, 2014
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By: Beth
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
June 02, 2014
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By: EatingWell User
Surprisingly delish Tasty, easy, healthy! Pros: easy, flavorful, not mushy Cons: none
May 23, 2014
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By: EatingWell User
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
May 10, 2014
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By: EatingWell User
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.