As easy as it gets, this is a great, hands-off, and foolproof method for cooking spaghetti squash. Use the cooked squash for salads, as a veggie swap for pasta noodles, or as a simple fall side dish.
1 medium spaghetti squash
2 cups water
How to Make It
Pierce squash a few times with a fork or knife. Place squash in slow cooker, and add water. Cover and cook on LOW 6 hours.
Remove squash from slow cooker, and cool slighlty. Cut squash in half lengthwise; scoop out and discard seeds. Scrape squash flesh with a fork to remove squash strands. Simply serve with salt, black pepper, butter, and cheese, or other desired toppings.
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