Rating: 4.18 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

total:
4 hrs
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatillos, tomatoes, pepper, onion, lime juice and salt in a medium bowl.

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  • 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.

Tips

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

About 3/4 cup
111 calories; protein 5g; carbohydrates 18.4g; dietary fiber 3.5g; sugars 5.5g; fat 2.7g; saturated fat 0.8g; cholesterol 3mg; vitamin a iu 515.3IU; vitamin c 31mg; folate 66.8mcg; calcium 33.6mg; iron 1.4mg; magnesium 61.3mg; potassium 525.6mg; sodium 285.6mg; thiamin 0.1mg.

1 starch, 1 1/2 vegetable

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