Spaghetti Squash the easy way.

Love this vegetable but don't want to turn on the oven? Try this unique approach.
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.

Slow Cooker Pork Tenderloin

We love easy-to-fix dinners. This one is delicious and so simple. Another recipe is found on page 44 of Tastes & Treasures cookbook for Roast Pork Tenderloin with Rhubarb Pear Chutney and Pinot Demi-Glace. The cookbook recipe is more detailed- it's from the chefs at historic Garlands Oak Creek Lodge in Sedona but well worth it.

Slow Cooker Pork Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.