My crock pot is a 4-1/2 qt. and I did 7 medium potatoes and one good sized spaghetti squash. I think in this one I could easily do 2 to 4 of the sp/squash, depending on their size. This would be great for buying a few when on sale or a surprise "bumper crop"!
All I did was rinse it off and plop it in. The web said to do a "tight seal," which meant to tear a square of foil and put that over the crock pot (I just laid it there) and plop the lid on top. No water added to the pot. I pricked the sp/squash only twice, with a fork.
I did this first one from 9am to 1:30pm, on low. Then I took it out and let it cool to be able to handle it. It already felt soft.
I cut it in half SO easily. I scooped out the seeds SO easily. I divided the innards into containers. And I drizzled some sauce into each container (for me, it's recycled cookie-go-paks) so when I take them out of the freezer (only 2 will make it there this time - I'm eating one in a moment, and the other tomorrow).
|Out of the crockpot and cut in half. See how close to the skin you can scrape it?|
|The spaghetti strands inside a freezer container. Next time I'll do it just a tad shorter time - this was not bad but a little mushy but delicious and SO easy.|
Because it's just me, I used 4 of these for one squash. Perfect serving size for one...
Now, this was a little mushy, so next time I think I will still put it on low but only for 4 hours, or test it with a cake tester at 3-1/2 hours.