Wash the squash and poke several holes on the outside of the squash with either a fork or a knife.
Then place the whole squash in the crock pot.
Cover and cook on low for 5-6 hours or on high for 3-4 hours until you can easily poke the squash with your finger but you do not want it too mushy. The cook time will vary based on the size of your squash. A smaller squash will need less time than a bigger squash.
Once the squash is done, move to a cutting board and allow to cool until you can handle.
Then cut in half lengthwise. Scoop out the seeds and discard.
Use a fork to "shred" the inside of the squash so it looks like spaghetti.
Serve warm with your favorite toppings and enjoy!
Notes
*Refrigerate the leftovers in an air tight container for up to 5 days.