Slow Cooker Creamy Spaghetti Squash with Petite Peas and Bacon

I saw this on the internet, and it looked easy peasy lemon squeezy, besides YUMOLA!!
(serves 4-6)

1 spaghetti squash (about 5 lbs.)
1 cup water
5 slices smoked uncured* bacon (no nitraits or 'trites*), diced
2 cups frozen petite peas (again the ones from Trader Joe's are the best*)
1/2 t. kosher salt
1/4 t. freshly ground pepper
4 oz. cream cheese with chives*
1/2 cup Parmesan cheese, plus extra shaved* for topping
1 T. EVOO

Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker on high for three hours with a cup of water. While squash is cooking, add bacon to a skillet, and fry up in olive oil until soft - bacon will do more cooking in the slow cooker later. When spaghetti squash is finished, remove from slow cooker. Cut open with a knife and scoop out the spaghetti strands. Leave the water from the cooking in the slow cooker. Place the strands back into slow cooker with bacon, peas, cream cheese and S&P, and cook on high for another 45 min. to an hour. 20 min into final cook time, add Parmesan, and give mixture a good stir to make sure the cheese coasts the strands. Top with a bit of shaved Parm., and enjoy!!

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Love,

Machete Milletti