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.