Slow - spaghetti squash steamed with peppercorns
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | tablespoon | Peppercorns, assortment |
| 3 | pounds | Spaghetti squash |
| Sauce, your choice (4-6 cups) | ||
| 4 | teaspoons | Grated parmesan cheese, optional |
Directions
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, ⅒ g fat (3%); ⅒ g saturated rat, 0 mg cholesterol, 5 mg sodium, 2⅕ 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@... To ELF on 2/18/97
Posted to Digest eat-lf.v097.n047 by PATh <phannema@...> on Feb 18, 1997.
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