Wash skin of squash.
Prick the skin several times with a paring knife or fork.
Place squash into slow cooker. Cover and cook on LOW for 5-6 hours.
To check that squash is done, quickly and firmly press the outside of the squash with your finger. It should dent easily but not feel completely mushy. Let cool.
When cooled, cut in half and remove seeds. Using a fork, pull apart the inside of squash.
