Crock Pot Squash Couscous Recipes

CROCK POT SQUASH COUSCOUS

Here, slowly cooked squash and raisins add their flavour to a tasty broth that plumps up the couscous. Serve with a splash of hot pepper sauce.

Provided by Olha7397

Categories Vegetable

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 14

Crock Pot Squash Couscous image

Steps:

Peel and cut squash into 2-inch cubes. Halve zucchini lengthwise; cut into 2-inch pieces.
Place in slow cooker.
Add onion, stock, chickpeas, raisins, sugar, butter, ginger, salt, pepper and turmeric.
Cover and cook on low for 5 hours or until vegetables are tender.
Increase heat to high; cover and cook for 15 minutes or until reduced slightly.
With slotted spoon, remove vegetable mixture to bowl; cover and keep warm.
Place couscous in large bowl; pour 2 cups of the hot broth over couscous.
Cover with plastic wrap; let stand for 5 to 10 minutes or until couscous is plumped.
Fluff with fork.
Make well in centre of couscous; spoon in vegetables.
Pour remaining broth over top; sprinkle with parsley.
Makes 6 to 8 servings.
Canadian Living.

Ingredients

1 butternut squash (about 1 1/2, lbs.)
2 yellow zucchini or 2 green zucchini
1 small Spanish onion, thinly sliced
4 cups vegetable stock
chickpeas, drained and rinsed
1/2 cup sultana raisin
1/4 cup granulated sugar
1/4 cup butter
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon turmeric
1 1/2 cups couscous
2 tablespoons chopped fresh parsley

SLOW COOKER MEDITERRANEAN STEW

A nice hearty stew that is wicked easy.

Provided by BROMFIELD

Categories Soups, Stews and Chili Recipes Stews

Time 10h30m

Yield 10

Number Of Ingredients 16

Slow Cooker Mediterranean Stew image

Steps:

In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

Nutrition Facts : Calories 121.9 calories, Carbohydrate 30.5 g, Fat 0.5 g, Fiber 7.8 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 156.8 mg, Sugar 7.7 g

Ingredients

1 butternut squash - peeled, seeded, and cubed
2 cups cubed eggplant, with peel
2 cups cubed zucchini
1 (10 ounce) package frozen okra, thawed
1 (8 ounce) can tomato sauce
1 cup chopped onion
1 ripe tomato, chopped
1 carrot, sliced thin
½ cup vegetable broth
⅓ cup raisins
1 clove garlic, chopped
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon crushed red pepper
¼ teaspoon ground cinnamon
¼ teaspoon paprika

SLOW-COOKER SQUASH CASSEROLE

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

Slow-Cooker Squash Casserole image

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

Ingredients

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

SLOW COOKER BUTTERNUT SQUASH

I couldn't find a good recipe for slow cooked squash online, so I just made one myself!

Provided by Sockbum

Categories Side Dish Vegetables Squash

Time 6h15m

Yield 4

Number Of Ingredients 5

Slow Cooker Butternut Squash image

Steps:

Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 337 calories, Carbohydrate 60.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 101.1 mg, Sugar 27.6 g

Ingredients

1 (3 pound) butternut squash - peeled, seeded, and cut into cubes
1 cup apple juice
¼ cup butter, melted
¼ cup firmly packed brown sugar
½ teaspoon ground cinnamon

ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)

I love summer squash with tomato sauce and Italian herbs, and this healthy vegetarian/vegan dish is so simple to prepare, very filling and delicious. It comes from vegetarian.about.com, and I didn't change too much about it. Originally it called for fresh herbs, but I really don't like using fresh herbs in the crock pot, so I used dried instead, and then just threw a few fresh leaves on top before serving. The toasted pine nuts add a lot to this - I don't recommend omitting them. I was worried about the squash falling apart since I had to leave it in the crock pot well past the suggested cooking time - 9 hours - so I wrapped the zucchini halves in foil before putting them in. It worked great - the squash was very soft, but still together, and the rice was not overcooked at all. The original recipe says it serves four, but I think as a main course it is perfect for two. Putting a little dairy or soy mozzarella or Parmesan on top before serving is nice. This just needs a green salad and maybe some bread to complete the meal. The filling would also probably be great inside bell peppers.

Provided by Vino Girl

Categories One Dish Meal

Time 5h15m

Yield 2 serving(s)

Number Of Ingredients 14

Italian-Style Stuffed Zucchini Squash (Crock Pot) image

Steps:

To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
Place the zucchini halves in the bottom of an oval shaped slow cooker.
In a small bowl or measuring cup, combine the tomato sauce and vinegar.
In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
Fill the zucchini halves with the rice mixture.
Top with the remaining tomato sauce-vinegar mixture.
Cover and cook on LOW until the rice is tender, 4 to 6 hours.
Garnish with the pine nuts, fresh herbs, and cheese.
Makes 2 main dish servings or 4 side dish servings.

Ingredients

1 medium zucchini or 1 medium summer squash, halved lengthwise, with seeds removed
1 cup tomato sauce
1 tablespoon red wine vinegar
1 small onion, chopped
1 teaspoon garlic, minced
1/4 cup uncooked brown rice
1 tablespoon dried parsley
1 tablespoon dried basil
1/8 teaspoon black pepper
2 tablespoons pine nuts, toasted
fresh parsley (optional)
fresh basil (optional)
mozzarella cheese (optional) or soy mozzarella cheese (optional)
parmesan cheese (optional) or vegan parmesan cheese (optional)

SLOW-COOKED SUMMER SQUASH

We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Side Dishes

Time 2h50m

Yield 8 servings

Number Of Ingredients 10

Slow-Cooked Summer Squash image

Steps:

Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.

Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

Ingredients

1 pound medium yellow summer squash
1 pound medium zucchini
2 medium tomatoes, chopped
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable broth
1-1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

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Crock Pot Squash Couscous Recipes

CROCK POT SQUASH COUSCOUS

Here, slowly cooked squash and raisins add their flavour to a tasty broth that plumps up the couscous. Serve with a splash of hot pepper sauce.

SLOW COOKER MEDITERRANEAN STEW

A nice hearty stew that is wicked easy.

SLOW-COOKER SQUASH CASSEROLE

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

SLOW COOKER BUTTERNUT SQUASH

I couldn't find a good recipe for slow cooked squash online, so I just made one myself!

ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)

SLOW-COOKED SUMMER SQUASH

We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas

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