Recipe - Slow - Spaghetti Squash Steamed With Peppercorns

2 cup Water
1 tablespoon Peppercorns, assortment
3 pound Spaghetti squash
Sauce, your choice (46
cups)
4 teaspoon Grated parmesan cheese,
optional

Place the water and peppercorns in an electric slow cooker. Using a sturdy
twopronged 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 6qt rectangular cooker.Smart Crockery
Cooking (1996) Carol Heding Munson IBSN 0806961066 From
phannema@wizard.ucr.edu To ELF on 2/18/97

Posted to Digest eatlf.v097.n047 by PATh phannema@wizard.ucr.edu on Feb
18, 1997.