|5 min||4 h||4|
|1 squash||Spaghetti squash (whole; washed thoroughly)|
|1 1/2 cup||Water|
1. Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock.
2. Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
3. Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.