contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
Whole spaghetti squash
2 cups water
Using a fork, poke holes in the squash. Place the squash, whole, in the slow cooker; pour water over the top. Cover and cook on low for 4-6 hours.
Cut the squash in half, lengthwise, and scoop out the seeds. Use a fork to scoop out/shred the spaghetti-like strands of squash. Serve with your favorite sauce.