• 1 medium spaghetti squash about 4 pounds

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• Wash the outside of the spaghetti squash with soap and water. Rinse and dry.
• With a fork, poke several holes all over the outside skin of the squash.
• Place squash in the crockpot (slow cooker) for 3-4 hours on high or for 5-6 hours on low.
• Remove squash and let cool enough to handle.
• Cut in half and scoop out the seeds.
• Use fork to scrape out "spaghetti" squash.

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