Spaghetti squash is one cool gourd. If you're gluten-free, low-carb, on a calorie restricted diet, or just want to eat a light and healthy dinner, spaghetti squash can replace your pasta and you won't even miss it! And what's even easier is that you can throw it in the crock pot in the morning, and forget about it until dinner!
So the crock pot I used was "analog", aka it won't turn off at an automatic time, so I decided to plug it into one of those light timers that you use when you're out of town to turn the crock pot on at the right time. LOL.
So, set the crock pot to LOW, pierce the spaghetti squash all over with a knife, and stick it in the crock pot. Pour 2 cups of water in the crock pot, and cook for 7-8 hours.
After 7-8 hours, carefully take the squash (it'll be HOT!!!) out of the crock pot. Cut in half and scoop out the seeds.
Scoop out the squash flesh (that's gross... very Halloween!) with a fork. It'll 'shred' and look like spaghetti. Top with your favorite pasta sauce, or use it as a topping to a veggie shepherd's pie! YUM O! Unfortunately, mine cooked a little bit too long, so it was less "spaghetti" and more "squashy". But, it was still fabulous!
Try it- it's so cool!
