| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
tb |
Peppercorns, assortment |
| 3 |
lb |
Spaghetti squash |
|
|
Sauce, your choice (4-6 cups) |
| 4 |
ts |
Grated parmesan cheese, optional |
INSTRUCTIONS
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 sos it doesn't explode. Plate 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.
(e.g., Picante Lentil Sauce; see recipe)
PER SERVING about 31 cals, 0.1 g fat (3%); 0.1 g saturated rat, 0 mg
cholesterol, 5 mg sodium, 2.2 g dietary fiber.
Cooking time based on a 5- to 6-qt rectangular cooker.Smart Crockery
Cooking (1996) Carol Heding Munson IBSN 0-8069-6106-6 >From
phannema@wizard.ucr.edu To ELF on 2/18/97
Posted to Digest eat-lf.v097.n047 by PATh <phannema@wizard.ucr.edu> on Feb
18, 1997.
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