Spaghetti squash is a great gluten free alternative to noodles, but many people are afraid they won’t know how to prepare them. Using a slow cooker makes it super easy. You can also cook acorn squash and butternut squash this way.
1 large spaghetti squash
3⁄4 cup water
Place whole squash and water in a greased or lined slow cooker . Cook on high for 4 hours or on low for 8 hours until squash is fork tender or a knife can be inserted in the center easily. Remove the squash carefully from the slow cooker and allow to cool for several minutes. With a sharp knife, cut off the top and bottom, then cut in half lengthwise. Scoop seeds out of the center and use a fork to remove threads.