Spaghetti Squash Salad
Spaghetti Squash Salad is an moderately easy dinner. Made with 1 (2 1/2 lb.) spaghetti squash, cooked as directed, 1 large onion, finely chopped, 1 c. sugar, 1 c. diced celery and 1/2 c. sweet red peppers, chopped, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
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 350Β° 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
π· Perfect Pairings
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