A crock pot is a bit of an odd choice for squash.
From a box sold in Columbiaville, Michigan.
Wash skin — place in cooker whole. Add 1/4 c. water. Cover. Cook on high 1 hour, then on low 6 – 8 hours. When done, split in half. Remove seeds.
Yesterdish suggestion: Split the squash and roast it; toast the seeds in the oven or in a pan on the stove. Salt both. Slow cookers really aren’t going to do squash justice.