INGREDIENTS:

 

• 1 whole spaghetti squash, washed thoroughly

• 1 1/2 cups water

 

DIRECTIONS:

• Prick outside of squash a few times

• Place squash in a crock pot.

• Pour water into crock.

• Cook on Low 4 to 6 hours.

• Remove squash to a cutting board until cool to the touch.

• Halve the squash lengthwise. Scoop seeds from the cavity and discard them.

• Shred flesh from the skin with a fork to make strands.

 

 

I like mine with either salt, pepper and lemon juice or some spaghetti sauce.