Rinse off spaghetti squash, removing sticker. With a large knife poke about 6 deep holes. Place squash in crockpot and pour water into bottom. Cover and cook for 4 hours on high or 7-8 hours on low. Cooking times may vary depending on size of squash. Check regularly at about 3/4 cooking time. Squash will be tender to the fork when done.

Once cooked remove from crockpot. Cut open length wise and scrape out seeds. Scoop strands of squash with a large spoon into a large serving bowl. Once strand are completely removed pour about 3/4- 1 cup of chimchurri sauce over the top (see link above for recipe). Toss gently and enjoy!