- 1 whole spaghetti squash, washed thoroughly
- 1 1/2 cups water
- Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock.
- Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
- Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.
05/08/2018
recipepes.com
Slow Cooker Spaghetti Squash, recipe
PT15M
PT1H
5
455 calories