Crock-Pot Spaghetti Squash

1. Stage

Rinse and dry the outside of spaghetti squash, then pierce all over (at least 8 times) with a small paring knife. 

2. Stage

Place squash in slow cooker and cook on high for 1 1/2 hours per pound of squash, checking about every hour to be sure it is not burning, and rotating if needed. (For example, if your squash is 3 pounds, cook for 4 1/2 hours, etc.) 

3. Stage

To check squash, quickly press it with your finger. If it dents, then it's good to go! (Pictured below.) If there is some resistance, check again in 15 minutes. 

4. Stage

When squash is ready, transfer to a cutting board and let cool slightly before halving. Remove seeds and use a fork to shred into strands. Serve with toppings of your choice.