Spaghetti Squash Steamed with Peppercorns
From Smart Crockery Cooking
Slowly simmer spaghetti squash until it's al dente, and make your own sauce to go with it.
You need a 5- to 6-quart rectangular cooker
Makes 4 servings
2 cups water
1 tablespoon assorted peppercorns
1 spaghetti squash (3 pounds)
Grated Parmesan cheese for topping
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 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. Serve topped with sauce and grated Parmesan cheese.
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