Preparation:
makes 5 to 6 servings (depending on squash size)
In slow cooker, cover squash with water; add salt. Cover and cook on low for 6 to 7 hours or until squash is tender. Drain. Meanwhile, cook peas or vegetables according to package directions. Scoop out squash pulp in cehter. Fill with hot creamed peas or hot mixed creamed vegetables. |
