Crockpot Spaghetti Squash Steamed with Peppercorns

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Crockpot Spaghetti Squash Steamed with Peppercorns

 

2 cups water

1 tablespoon peppercorns, assortment

3 pounds spaghetti squash

sauce your choice, 4 to 6 cups

4 teaspoons grated Parmesan cheese, optional   Place the water and peppercorns

in a crockpot. Using a sturdy two-pronged fork or a paring knife, pierce the

shell of the squash in numerous places so it doesn't explode. Place 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.