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