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Cooked by: Chef / Last Modified: 8/17/2008 / Number of Servings: 4 |
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Directions: Place the water and peppercorns in an electric slow cooker. Using a sturdy
two-pronged fork or a paring knife, pierce the shell of the squash in
numerous places sos it doesn't explode. Plate it in the slow cooker. Cover
and cook on low until the squash is tender, 7 to 9 hours.
Split, clean, and scoop out strands. Serve with your choice of sauce.
(e.g., Picante Lentil Sauce; see recipe)
PER SERVING about 31 cals, 0.1 g fat (3%); 0.1 g saturated rat, 0 mg
cholesterol, 5 mg sodium, 2.2 g dietary fiber.
| Ingredients:
2 Cup(s) Water
1 Tablespoon(s) Peppercorns, assortment
3 Pound(s) Spaghetti squash
4 Cup(s) Sauce, your choice
4 Teaspoon(s) Grated parmesan cheese |
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