Ingredients

• 2-1/2 cups crookneck squash
• 2-1/2 cups 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

Preparation

1. Cut squash into 1-inch cubes. Dice bell pepper into small pieces.
2. Placed cubed squash in a slow cooker.
3. In a small bowl, mix the green bell pepper, pineapple with juice, cinnamon, brown sugar and melted butter.
4. Spoon over squash and mix well. 
5. Cover squash and cook on low heat setting for 6-7 hours or until squash is tender. 
6. Stir gently to mix before serving.

Helpful hints

• People with diabetes may use Splenda® Brown Sugar Blend. Reduce the portion to 2-1/2 tablespoons to reduce carbohydrate to 8 grams per serving.
• Cook on high heat setting for 4 to 5 hours if quicker cooking time desired.