In a 3 1/2- or 4-quart slow cooker, stir together squash, spinach, onion, barley, broth, water, garlic and pepper.Advertisement
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
If possible, remove ceramic liner from cooker or turn off cooker. Sprinkle squash mixture with Parmesan cheese. Let stand, covered, for 10 minutes before serving.
Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
1 starch, 1 vegetable