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.