Ingredients
4
4 servings
- •1 whole spaghetti squash, washed thoroughly
- •1 ½ cups water
Instructions
- Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock.
- Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
- Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.
Nutritional Facts
Per 4 servings
- Calories: 54
- Carbohydrate: 12g
- Fat: 1g
- Protein: 1g
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