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© Meredith Corporation. All rights reserved. Used with permission.
(about 8 cups)
In a 3 1/2- or 4-quart slow cooker, combine squash, broth, spinach, barley, onion, water, garlic and pepper. Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours.
Turn off slow cooker. If possible, remove crock from slow cooker. Sprinkle squash mixture with cheese. Cover and let stand for 10 minutes before serving.