Sunday, October 16, 2016

Slow Cooker Squash Recipes

Hey Y'all!  Are you enjoying Fall where you are?  Here in Central Texas, our temps are finally cooling down (a bit) and that means I'm doing more baking and cooking!  I especially enjoy adding healthy, comfort foods like Spaghetti Squash, Butternut Squash, and Acorn Squash to our menus for some tasty variety.


Slow Cooker cooking makes the effort of preparing squash a lot easier, takes less time in the kitchen, and gives you more time to spend with your family.

Spaghetti Squash:

Spaghetti Squash
  • All you need is a slow cooker (crock pot) that will hold your whole spaghetti squash.
  • Wash the squash, and poke the skin all over with a fork.
  • Cook on low for 4 to 6 hours. This will depend on how large your squash is.
  • Carefully remove the squash & let rest on a cutting board for 15 minutes, so you can handle it.
  • Halve the squash lengthwise with a sharp knife (it should be very easy to cut open).
  • Scoop out the seeds, and discard. Hint: I use an ice cream scoop.
  • With a fork, shred the squash into spaghetti-like strands into a microwave-safe bowl.
  • Reheat in microwave, and serve. (Or reheat in a pan on top of the stove.)
  • We enjoy spaghetti squash with butter, salt & pepper; some people rave about how great it tastes with marinara sauce, mozzarella cheese and meatballs!
  • (Note: to test for doneness, pierce squash with a fork. It should go in very easily.)


Butternut Squash:

Butternut Squash
  • Use the same prep and cooking method as for Spaghetti Squash. Cook on low 4 to 5 hours, or on high about 3 hours.
  • Remove the squash and let it rest on a cutting board for 15 minutes to cool down.
  • Carefully halve the squash lengthwise with a sharp knife.
  • Once you have removed the seeds, use a sharp knife to score it into cubes, or scoop it into a bowl.
  • Reheat in microwave, and serve.
  • Try with garlic butter, salt & pepper. 
Acorn Squash:

Green Acorn Squash
  • Use the same prep and cooking method as for the above Squash. Cook on high for 2 to 2-1/2 hours, or on low for about 4 hours.  Remember to test with a fork.
  • Remove the squash and let it rest on a cutting board for 15 minutes, so you can handle it.
  • Halve the squash with a sharp knife, and remove the seeds.
  • Once you have removed the seeds, scoop out the cooked flesh with a metal spoon, into a microwave-safe bowl. 
  • Reheat in microwave, and serve.
  • Try with butter and brown sugar or pure maple syrup. MMMmmmm!
Babies love plain, cooked squash!  You can put it into a Baby Bullet or whisk it to make it into a puree for infants age 6 to 8 months old and up. Older babies and toddlers can eat small chunks or mashed squash easily; for spaghetti squash, I recommend you cut the strands up pretty well, to make it easier to swallow.



Cooked squash freezes well. Just let it cool down, put into a freezer-safe covered container or freezer bag, and freeze for up to six months. Don't forget to mark it with the date!  When ready to eat, thaw and then reheat on stove top or in the microwave.

Now that you see how easy it is to cook in the slow cooker, you'll want to explore new recipes, like Butternut Squash Soup, Cheesy Garlic Parmesan Spaghetti Squash, and Southwestern Stuffed Acorn Squash.  Mmmm, who's hungry?!




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