Lots of delicious recipes in Tastes & Treasures cookbook too.
Spaghetti Squash in the slow-cooker
Ingredients:
1 spaghetti squash
Directions:
Place whole squash in a slow cooker (at least 4-qt. capacity). Add 1/2 cup water.
Cover and cook on high for 2 1/2 hours, or until squash is soft.
Slice squash in half lengthwise; scoop out and discard seeds.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as possible.
FYI: A 4-lb. squash yields about 5 cups cooked squash... sometimes more! The number of servings this recipe makes will vary based on your individual squash's size and yield.
Thanks to HungryGirl for the helpful idea.
