Spaghetti Squash
2 cups water
1 spaghetti squash, a size which will fit in slow cooker/crockpot
With a skewer or large fork, puncture several holes in the squash. Pour water in the slow cooker/crockpot, add the whole squash. Cover and cook on low for 8 to 9 hours. Split and remove seeds, then transfer the "spaghetti" strands to a bowl. Serve tossed with butter and salt and
pepper, Parmesan cheese or your favorite sauce.
Spanish Chicken
2 lb. boneless skinless chicken breast
Seasoned salt and pepper to taste
Black olives, pitted
Sliced mushrooms, drained
Stewed tomatoes
Liquid to cover (beer, tomato soup or tomato sauce w/equal amount of water or stock)
Cut chicken into bite-sized pieces; season. Place with remaining ingredients in slow cooker. Simmer all day on low. Serve over rice.
Serves 4.
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