Pour broth in the bottom of a 6 quart slow cooker.
Cut squash in halves, scoop out seeds with a spoon and pierce halves with a knife 5 or 6 times.
Salt and pepper the inside of each half and place cut side down into broth.
Cook on high for 4 hours.
Carefully remove halves from slow cooker and cool for a few minutes. Then hold with a thick kitchen towel to scoop out squash . Throw away outer skin and return scooped out portion it to the slow cooker.
Add cheeses and stir well.
Replace lid and cook on high for 5-10 min or until cheese melts.
Stir in heavy cream and taste for seasoning. Add additional salt and pepper if desired.
This is an extremely cheesy side dish, so if you do not want it as cheesy, you may want to reduce the cheese you add at the end.
You can use any 6-8 quart slow cooker to make this dish.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.