I have been so excited all week to tell you about a new technique I used to cook spaghetti squash. Since, I find chopping squash difficult on my arms, and a dangerous habit as well, I rarely make this amazing vegetable. I recently tried cooking it whole in the slow cooker, with a little bit of water, and I was able to slice right through the spaghetti squash easily. Plus, the noodle-like strings of squash came out cooked perfectly and were easy to peel out. I will definitely be making a lot of recipes with this technique in the future.
- 1 whole spaghetti squash
- ½ cup of water
- Add whole spaghetti squash to slow cooker
- Add ½ cups of water
- Put slow cooker on high for 2 hours and thirty minutes
- Take whole squash out of slow cooker to cool off
- When cool enough to handle, slice down the middle
- Scoop out seeds
- Then, use fork to scrape out strands of squash "noodles"
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