1 whole (3 lb.)
1344 g
Wash the squash.
Put the squash and ½ cup of water in the slow cooker.
Turn the slow cooker on low for 4-5 hours. (NOTE: The squash is cooked when you can easily pierce the skin with a fork.)
Allow the squash to cool enough to handle comfortably, then cut in half.
Use a large, metal spoon to remove the seeds.
Scrape squash from the shell.
Serve.
0 Servings Fruits / 6.7 Servings Vegetables
Calories: 104.2
Omega-6 / Omega-3 ratio: 1 : 1
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