Crockpot Squash - Finding Joy in My Kitchen
1 large spaghetti squash
1 large butternut squash
1/4 C honey/molasses
1 T butter
salt and pepper to taste
Cut the squash in half and scoop out the seeds.
Cover the squash with tinfoil, and bake at 350 for about 30 minutes, until tender when pricked with a fork.
When squash has cooled, scrape the flesh out of the skin.
In a large bowl, mash the squash together.
Add 1-2 T butter, salt and pepper to taste, and sweetener. Then, mash with a potato masher to mix.
Place the squash into a crockpot, and turn to low.
Serve right from the crockpot liner.