514 1,001 Best Slow-Cooker Recipes
1. Process spinach, onion, celery, garlic, oil, herbs, and nutmeg in food
processor until very finely chopped. Season to taste with salt and pepper;
add eggs and process until smooth. Stir in Swiss cheese; spoon mixture
into greased 1-quart soufflé dish and sprinkle with Parmesan cheese. Place
soufflé dish on rack in 6-quart slow cooker; cover and cook on low until
mixture is set and sharp knife inserted halfway between center and edge
comes out clean, about 4 hours.
Spaghetti Squash Parmesan
The delicate flavor of the squash is complemented by the combination of
Italian seasoning and Parmesan cheese.
4 servings Per Serving:
% of calories from fat: 29
1 spaghetti squash (about 2 pounds) Fat (gm): 3.6
1/4 cup sliced green onions Saturated fat (gm): 0.7
1 teaspoon minced garlic Cholesterol (mg): 0
Sodium (mg): 102
1 tablespoon margarine or butter Protein (gm): 5.1
1/4 cup vegetable broth Carbohydrate (gm): 14.3
11/2 teaspoons dried Italian seasoning Exchanges:
1/2 cup (2 ounces) Parmesan cheese Vegetable: 2.0
Salt and pepper, to taste Fruit: 0.0
1. Cut about 1-inch off ends of squash and place Meat: 0.5
squash in slow cooker; cover and cook on high until
fork-tender, 3 to 4 hours on high or 6 to 8 hours on
low. Cut squash lengthwise into halves; scoop out and discard seeds. Fluff
strands of squash with tines of fork, leaving squash in shells.
2. Sauté green onions and garlic in margarine in small saucepan until
tender, 3 to 4 minutes. Stir in broth and Italian seasoning; heat to boil-
ing. Spoon half the mixture into each squash half and toss; sprinkle with
Parmesan cheese and toss. Season to taste with salt and pepper.