Wash and dry the squash. Cut in half and clean out seeds. Lay each piece of squash onto a piece of aluminum foil (large enough to tightly wrap the squash when done). Drizzle the inside of the squash with olive oil, salt, and pepper. Rub the oil and seasoning inside and outside the squash. Wrap the squash tightly in the foil and place face down in the crockpot. Cook on high for 3 1/2 to 4 hrs.

Remove from the crock pot and with a fork carefully shred/remove the squash from the skin. You can eat the squash like this or serve it your favorite way.