|
1. In a large bowl, combine the first 5 ingredients, 3/4 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper and mix well.
2. Set aside.
3. In a skillet add the oil, mushrooms, onion, remaining thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper and sauté for 6 minutes covered.
4. Spray a slow cooker with nonstick cooking spray.
5. Layer 1/3 of the squash in bottom.
6. Layer 1 cup of the mushroom mixture over the squash, followed by 2/3 cup ricotta mixture.
7. Repeat all layers, ending with a layer of squash followed by a layer of the ricotta mixture on top.
8. Cover cook 2 hours on high or 4 hours on low.
9. Serve immediately.
|
