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1. In a 3 1/2- or 4-quart slow cooker, stir together squash, spinach, onion, barley, broth, the water, garlic, salt, and pepper.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. 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.