Wash squash and cut in half length-wise. Cut in half again if necessary to fit in crock-pot (mine never fits). Scoop out squash seeds with a spoon or ice cream scoop.
Pour enough water in bottom of crock-pot to cover bottom (about ½ cup). Place squash in crock-pot, cut side up. Sprinkle with cinnamon, nutmeg, and thyme. Cover and cook on high 2 ½ - 3 hours. Squash is finished when you can stick a fork in the squash “flesh” and it’s tender; the outer shell will start to look like it’s “pruning” up.
Another option is to cook the squash in the oven. This is quicker but requires more attention. Prepare squash similar to above method. Coat baking dish with a little olive oil or butter. Place squash cut-side down on baking dish. Cook at 400 degrees for 35-45 minutes. Sprinkle with desired spices.
Use any combination of spices to season your squash. Some good options include:
Prep and Cooking Time: 5 minutes prep; 2 ½ - 3 hours in crock-pot