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.
2 comments:
Sounds good. Never thought to put the squash in the crock. I have tried the oven, microwave....they are soooo hard to cut in half. Crock pot is next.
Good luck, my friend. I really love this method. I wasn't really kidding about needing a chain saw to cut one of those raw (sigh). When I still had my 6-1/2 qt one, I'll bet I could have done 6 at a time and froze quite a bit. When I freeze, I do dribble some sauce on top before I freeze. I'll be taking one out this weekend, so I'll let everyone know how they handle the freezing and defrosting, taste and texture-wise.
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