I absolutely love kabocha squash, but hate how it can feel like a lot of work to prepare. It is such a hard squash and so difficult to cut through.
There is a better way!!! I did a Pinterest search and discovered that you can cook squash in the slow cooker WHOLE! How fantastic is that?
Today I used my cleaver and cut the kabocha squash I had in half because it was too tall for my slow cooker. I then scraped out the seeds since I already had access to them, placed them on a metal grate open-side down, poured 1 cup of broth into the slow cooker and set it on high for 1-2 hours or low for 3-4. Done!
I have also cooked a smaller kabocha squash whole and it worked great as well.
I am excited to try spaghetti squash next.
* Make sure you test your squash along the way to make sure it is done to your liking. Each slow cooker operates differently (some run hot), so this way you can avoid a soggy mess.
With chicken thighs in the fridge and a hankering for coconut curry, I set off on a web search for a recipe that I could put together before lunch and have ready for us to eat when we cruise on in after saxophone lessons around 6:30pm. I came across this recipe on the blog, Sweet Treats and More.
Mondays are our CRAZY BUSY days and the slow cooker is my saving grace.
This recipe was an absolute winner! I served the curry with jasmine rice for those who wanted it and poured my portion of the curry over steamed veggies. At the end of the meal all the slow cooker was left with was sauce.
The next time I make this recipe I will be doubling the amount of chicken which will leave us with enough food for two meals. I love making a big pot of something and freezing half for dinner on another day.
I also used 1/2 tsp. chili flakes vs. the 1 tsp the recipe called for since my youngest is not a fan of spice. I then put more chili flakes on the table for those who wanted more heat.
It would be great to add some sweet potato or Yukon golds to the recipe as well.
Click HERE for the recipe.