Ingredients:

  • 1 medium spaghetti squash (about 2-3 lbs / 900g - 1.4kg)
  • 1/2 cup (120 ml) water or vegetable broth
  • 1 tablespoon (15 ml) olive oil or avocado oil
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)

Instructions:

  1. Wash the spaghetti squash thoroughly. Pierce the squash several times with a fork (essential to prevent explosions!).
  2. Pour the water or broth into the bottom of the crock pot.
  3. Place the whole squash in the crock pot. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Cooking time will vary depending on the size of the squash and the crock pot.
  5. The squash is done when you can easily pierce the skin with a fork and the flesh feels soft.
  6. Carefully remove the squash from the crock pot (it will be HOT!). Let it cool slightly.
  7. Cut the squash in half lengthwise. Scoop out and discard the seeds.
  8. Use a fork to scrape the flesh into spaghetti-like strands.
  9. Serve immediately with your favourite sauce.