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Add a photoServings: 4
Ingredients
- 2 c. water
- 1 Tbsp. peppercorns assortment
- 3 lb spaghetti squash Sauce your choice (4-6 c.)
- 4 tsp grated Parmesan cheese optional
Directions
- Place the water and peppercorns in an electric slow cooker. Using a sturdy two-pronged fork or possibly a paring knife, pierce the shell of the squash in numerous places so it doesn't explode. Plate it in the slow cooker. Cover and cook on low till the squash is tender, 7 to 9 hrs.
- Split, clean, and scoop out strands. Serve with your choice of sauce.
- (e.g., Crockpot Picante Lentil Sauce; see recipe)
- Cooking time based on a 5- to 6-quart rectangular cooker.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 9 | |
| Calories from Fat 5 | 56% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 37mg | 2% |
| Potassium 3mg | 0% |
| Total Carbs 0.08g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.8g | 1% |
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