I made it as stated and it came out pretty tasty. I may tweak it more in the future, cooking the veggies differently and perhaps not using the slow cooker at all. I'll make it again though!

Very good, do drain off the water well, or the crock pot will be soupy.

Did not add cheese for dietary reasons, did not preboil, added some seasonings, family enjoyed it and it was low and slow, so easy.

Why go to that trouble when you can make an infinitely more delicious side dish so simply? Prepare squash as indicated, but add diced Bell pepper and one finely diced jalopeno pepper. When they are done, add coarse ground black pepper to taste (I like a lot) and a generous amount of garlic powder with coarse chopped cooked bacon and a tablespoon (or more) of mashed capers. Cover with pepper jack cheese and provolone cheese and heat until melted. To really give it a pop, heavily sprinkle the squash with Cajun seasoning immediately after draining. This will titillate your taste buds!

I made this last night, we really enjoyed it. I used zuchinni instead of yellow. We have made this for years but I never tried it in the crock pot before. I added some minced garlic and some colored peppers. I also used hot velveeta as we like a little heat. We will be enjoying this again.

Made about a half recipe (three 8"-10" squash). Used a 1" dice for both onion and squash. Worked fine. I had on hand and used shredded Parmesan which gave a very even cheese layer. Used my (imitation) Instant Pot, which doesn't have a labeled low heat setting. Used "chicken/meat" for 2 minutes after pressurizing. Vented; then left on "Warm" until dinner. Came out great, but next time I'll use 1 minute to leave a little "tooth" in the veggies.

This sounds similar to my mom's boiled squash without the cheese. I make it all the time now in a pot on the stove, but again I add no cheese, I cook in a little unsalted chicken broth with onion and garlic and add butter, dill, a drizzle of honey and bacon salt to taste at the end. My favorite summer comfort food. Works well with yellow squash or zucchini.

I made this and it was very good. i didn't have velveeta so, I used shredded cheese blend instead. Sauce did not turn out creamy. But you can't go wrong with cheese. I think next time I make it I may jjust forget the slow cooker. I only had a few squash and it would make more sense to keep it a one pot wonder. By draining out the water and adding the butter and the cheese I will try to put it back into the same pot and put over oven vent to keep it warm without burning the bottom. The heat from the squash should melt the butter and the cheese.

Has anyone tried just putting the ingredients in the slow cooker without pre-steaming them?