Spaghetti Squash Salad

  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)

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