Instructions: 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 so it doesnt 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., Crockpot Picante Lentil Sauce; see recipe)

Cooking time based on a 5- to 6-qt rectangular cooker.

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