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Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker combine the first nine ingredients (through pepper). Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.

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  • Turn off cooker. If possible, remove crockery liner from cooker. Sprinkle squash mixture with cheese. Let stand, covered, 10 minutes before serving.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Meanwhile, rinse scallops; pat dry. Sprinkle with additional salt and pepper. In a 12-inch nonstick skillet cook scallops in hot oil over medium-high heat for 2 to 3 minutes or until opaque, turning once. Serve scallops with gratin.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

305 calories; total fat 5g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 30mg; sodium 838mg; potassium 998mg; carbohydrates 43g; fiber 9g; sugar 4g; protein 22g; trans fatty acidg; vitamin a 14109IU; vitamin c 29mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6 1mg; folate 117mcg; vitamin b12 1mcg; calcium 221mg; iron 3mg.

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