Ingredients

• 1 pound summer squash
• 1 pound zucchini squash
• 1/2 cup green bell pepper
• 8 ounces unsweetened crushed pineapple
• 1-1/2 teaspoon ground cinnamon
• 1/3 cup packed brown sugar  
• 1 tablespoon butter, cut into small pieces 

Preparation

1. Cut squash and zucchini into 1 inch cubes, dice the green bell pepper. Place squash in a 3-1/2 or 4 quart slow cooker.
2. In a small bowl, mix the pineapple, green bell pepper, cinnamon, brown sugar and butter.
3. Spoon mixture over squash and mix well.
4. Cover and cook on low heat setting for 6-7 hours or until squash is tender. Stir gently to mix.
5. Serve immediately.

Helpful hints

• Diabetics may use Splenda® brown sugar substitute in equal amounts.