Spaghetti Squash Salad

• 1 (2 1/2 lb.) spaghetti squash, cooked as directed
• 1 large onion, finely chopped
• 1 c. sugar
• 1 c. diced celery
• 1/2 c. sweet red peppers, chopped
• 1/2 c. green peppers, chopped
• 1/2 c. vegetable oil
• 1/4 c. vinegar
• 1/2 tsp. salt

1. Cut squash in half lengthwise; scoop out seeds.
2. Place squash, cut side down, in a 13 x 9 x 2-inch baking pan.
3. Fill pan with hot water to a depth of 1/2-inch.
4. Bake, uncovered, at 350u0b0 for 30 to 40 minutes or until tender.
5. When cool enough to handle, scoop out the squash, separating the strands with a fork.
6. Combine remaining ingredients in bowl; add squash and stir well.
7. Cover and refrigerate for at least 2 hours.
8. Serve with a slotted spoon as a salad or as a relish with hamburgs or hot dogs.
9. Store in the refrigerator.
10. Serving Size:
11. 8.

onion, sugar, celery, sweet red peppers, green peppers, vegetable oil, vinegar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=93712 (may not work)