Pierce your spaghetti squash all over with a fork (similarly to how you would with a potato before baking.)

Place the squash and 2 c. of water into a slow cooker. Secure the lid and cook for 8-9 hours on low. The squash will turn brownish and kind of dingy while cooking, but don't let that scare you. The insides are perfectly perfect!

Once done, remove the squash from the crock pot and set aside to cool for 20-30 minutes. Discard the water. This would be a good time to prepare your dressing or broccoli!

After the squash has cooled, cut it in half and scoop out the seeds and pulp. It should all come out pretty easily. Mine even separated from the meat of the squash on it's own. Discard or use for something else if you want.

With the pulp removed, use a fork to shred the insides into spaghetti like noodles. Feel free to get all the way down to the flesh of the squash.

Place the 'noodles' into a bowl and top each with 1 c. of broccoli, 3 tbsp. dressing, 1/2 tbsp. sesame seeds, and peanuts if desired. Enjoy!