Spaghetti Squash with Spicy Tomato Sauce

Split squash in half and remove seeds. Drizzle olive oil over cut sides of both halves. In a small bowl, mix together garlic, Italian seasoning, salt, black pepper and and crushed red pepper, if using. Sprinkle over both halves. Cut to fit a 4-quart slow cooker and arrange in cooker, cut sides down. Add water. Cover and cook on low-heat setting for 6 hours or high-heat setting for 3 hours.

Remove and let cool enough to handle. Scrape squash flesh away from skin in spaghetti-like strands using a fork into a large bowl. Top with your favorite pasta sauce and sprinkle with fresh herbs and Parmesan. Makes 6 servings.