Quinoa Summer Squash Casserole

12 oz salsa verde
1 pint cherry tomatoes, chopped
1 poblano pepper, chopped
1/2 cup chopped onion
1 Tbsp lime juice
1 tsp salt
1 cup quinoa
1 cup crumbled feta cheese, divided
2 pounds yellow summer squash, cut into 1/4 inch slices
2 Tbsp fresh oregano

Coat a crock pot with nonstick cooking spray.  Layer quinoa, 1/3 cup cheese, and all squash.  Top with another 1/3 cup cheese.  Pour tomatillo mixture on top, then tomatoes, bell pepper, onion, lime juice, and salt, but don't stir.  Cover and cook on low for 4 hours.  Serve sprinkled with oregano and the remaining 1/3 cup cheese.

Serves 10