Spaghetti Squash Salad - cooking recipe

Ingredients

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

Preparation

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 350\u00b0 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.