2 cups water
1 spaghetti squash, a size which will fit in slow cooker/Crock Pot
With a skewer or large fork, puncture several holes in the squash. Pour water in the slow cooker/Crock Pot, add the whole squash. Cover and cook on low for 8 to 9 hours. Split and remove seeds, then transfer the “spaghetti” strands to a bowl. Serve tossed with butter and salt and pepper, Parmesan cheese or your favorite sauce.