I love squash, all kinds of squash! But I think we can all agree that they are a pain to cook. Either you cut it up while it is raw (which is a pain and possibly dangerous endeavor) or you are forced to cook it for ages.
The summer is just rolling in here and I have no intention of leaving my oven on for an hour in the evening. Summer = BBQ/ Slow Cooker season.
So… I cook them it the slow cooker.
This really isn’t a recipe so much as a how-to or “lifehack”:
- Take a squash (spaghetti, butternut, whatever) and poke a couple holes in it.
- Put it in your slow cooker on low for 8 hours
- When you get home, your squash will be cooked and ready to eat!
I don’t add any liquid or seasoning. It doesn’t need it and not much flavor would make it through the skin. You are just baking it.
Now, you can actually cook it on the high 4 hour setting but I work a lot longer than a 4 hour shift so just choose a setting that works best for your schedule.
I don’t think it is possible to overcook a squash. I have detoured on my way home from work and not come home for many hours and my squash was still patiently waiting for me when I got there. No stress.
Don’t think this is limited at squash! I also make “baked” potatoes this way. And sweet potatoes! I am sure there are other things you can “bake” in your crockpot that I am just blanking out on right now.
What do you cook in your crockpot?