Ingredients
1 large spaghetti squash
2 cups water
butter, optional
salt and pepper , for topping
Preparation
Wash your spaghetti squash.
Poke several holes in it with a knife.
Place in your slow-cooker or crockpot with the water.
Cook on low for 6 hours.
Gently remove from the slow-cooker.
Let it cool and cut it down the center and remove the seeds.
Use a fork to scrape out the insides- it will have a texture of spaghetti on its own.
Put the optional toppings on it if desired. This recipe also goes great with ground beef or spaghetti sauces.
