Best Summer Squash Crock Recipes

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SLOW COOKER YELLOW SQUASH CASSEROLE



Slow Cooker Yellow Squash Casserole image

Rich, creamy, cheesy, easy slow cooker squash casserole recipe, homemade with simple ingredients. Full of slices of yellow squash, sour cream, cheddar cheese, mushroom soup, herb stuffing and a delicious crunchy Ritz topping.

Provided by Abeer Rizvi

Categories     Side Dish

Time 2h10m

Number Of Ingredients 17

5 Yellow squashes
1/2 cup Onions (Finely chopped)
1 tbsp Water
2/3 cup Sour cream (Full fat)
2 tbsp Butter (Unsalted, Melted)
1 can Cream of mushroom soup (10.5 oz. can, Full fat)
Salt (To taste)
Pepper (To taste)
1 tsp Garlic powder
1/2 tsp Onion powder
1-2 tsp Italian seasoning (Only add this if you are not using herb seasoned bread crumbs)
1 cup Bread crumbs (Highly recommend using herb-seasoned crumbs)
1/2 cup Cheddar cheese (Shredded, Full fat)
1/2 cup Bread crumbs (Highly recommend using herb-seasoned crumbs)
1/2 cup Ritz crackers (Crushed, Adjust according to your preference)
1/2 cup Cheddar cheese (Full fat)
2 tbsp Butter (Unsalted, Melted)

Steps:

  • In large heat-safe bowl, add squash, onion, water and heat in microwave until partially tender (about 5 minutes). The squash should still be holding its round shape.
  • Drain well to remove all the excess liquid.
  • In a medium-size mixing bowl, add sour cream, butter, cream of mushroom soup, salt, pepper, garlic powder, onion powder, Italian seasoning (optional), breadcrumbs, cheddar cheese and mix until combined.
  • Fold in the drained squash and onions. Don't over-mix.
  • Transfer this mixture to a greased crockpot (6 quart or larger) gently and spread it evenly.
  • In another mixing bowl, make topping by mixing together breadcrumbs, Ritz crackers, cheddar cheese, butter.
  • Sprinkle this topping on top of the squash mixture.
  • Cover and cook on Low heat for 2-3 hours or until squash is tender.
  • Optional step: Remove lid and broil in oven for 5 minutes or until topping is crispy and golden brown.
  • Remove from oven and garnish with roughly chopped fresh parsley if you like. Enjoy!

Nutrition Facts : Calories 292 kcal, Carbohydrate 25 g, Protein 10 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 42 mg, Sodium 608 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SLOW COOKER SPAGHETTI SQUASH



Slow Cooker Spaghetti Squash image

If you're looking for a healthy alternative to noodles for spaghetti, spaghetti squash is a delicious alternative. This also makes for a delicious side. Serve with spaghetti sauce or season with salt and pepper.

Provided by andreakrieger

Categories     Side Dish     Vegetables     Squash

Time 4h20m

Yield 4

Number Of Ingredients 2

1 whole spaghetti squash, washed thoroughly
1 ½ cups water

Steps:

  • Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock.
  • Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
  • Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 12.1 g, Fat 1 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 32.4 mg

SLOW-COOKER SQUASH CASSEROLE



Slow-Cooker Squash Casserole image

Squash and French bread come together in this slow cooked casserole - a tasty side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h50m

Yield 10

Number Of Ingredients 11

9 cups sliced yellow summer squash (about 5 medium)
1 medium onion, chopped (1/2 cup)
1 tablespoon butter or margarine
2 cups French bread crumbs
1 cup shredded sharp Cheddar cheese (4 oz)
2/3 cup sour cream
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of chicken soup
1 tablespoon butter or margarine, melted
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
  • In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
  • Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 180, Carbohydrate 12 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg

SUMMER SQUASH CROCK



Summer Squash Crock image

Great dish to use those fresh summer veggies from the garden. Full of flavor. I usually line the crockpot with those special liners made by Reynolds for quick and easy cleanup.

Provided by Gadgetsmidnight

Categories     Vegetable

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb bulk Italian sausage
1 cup chopped fresh or frozen onion
3 teaspoons jarred minced garlic
1 tablespoon olive oil
3 cups chopped zucchini
2 cups chopped yellow squash
3/4 cup chicken broth
1 (15 ounce) can petite diced tomatoes, undrained
4 teaspoons cumin
1/4 teaspoon ground red pepper

Steps:

  • In skillet, cook the sausage crumbling it into small pieces. Drain grease and place in Crockpot.
  • Add onions and garlic on top of meat.
  • In same skillet add olive oil. Heat over medium heat. Add chopped squashes and saute for about 2 minutes. Place this layer next in the crock.
  • In same skillet add broth and bring to a boil. Make sure to get up any bits of meat and veggies from bottom of skillet. Boil for one minute. Pour over squashes.
  • Finally in the skillet add the can of tomatoes, cumin and red pepper. Bring to just a boil. Pour over every thing else in crockpot.
  • Cover and cook in crockpot on low for 8 hours.

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