Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
15 mins
slow-cook:
2 hrs 5 mins
total:
2 hrs 20 mins
Servings:
6
Yield:
about 7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a food processor fitted with a shredding disk or a hand grater, coarsely shred enough squash to measure 2 cups. In a 4- to 5-quart slow cooker combine the 2 cups shredded squash and the next six ingredients (through pepper).

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  • Cover and cook on high for 2 hours, stirring once halfway through cooking. Stir in semisoft cheese; top with American cheese. Cover and cook for 5 minutes more; stir gently to combine. If desired, stir in enough milk to reach desired consistency. If desired, top with parsley.

Nutrition Facts

422 calories; fat 15g; cholesterol 38mg; saturated fat 8g; carbohydrates 53g; mono fat 3g; poly fat 2g; insoluble fiber 6g; sugars 5g; protein 18g; vitamin a 4836.3IU; vitamin c 16mg; thiamin 0.7mg; riboflavin 0.4mg; niacin equivalents 4.2mg; vitamin b6 0.1mg; folate 206.4mcg; vitamin b12 0.4mcg; sodium 995mg; potassium 197mg; calcium 348mg; iron 3.9mg.
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