Sorry, I forgot, I have a recipe...haven't made it since dieting, so you may want to massage some of the ingredients to better fit a "diet dish".
Spaghetti Squash Salad
1 Spaghetti Squash (about 2 1/2 lbs.)
1 large onion, finely chopped,
1 cup sugar
1 cup diced celery
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup vegetable oil
1/4 cup vinegar
1/2 teaspoon salt
Cut squash in half lengthwise, scoop out seeds. Place squash, cut side down in baking pan. Fill pan with hot water to a depth of 1/2 inch. Bake uncovered at 350 for 35 - 40 minutes, or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl, add the squash and stir well. Cover & refrigerate for at least 2 hours. Serve with a slotted spoon as a salad...or as a relish side dish. Store in refrigerator.
This recipe is to be served cold. When I make this salad, I usually have request for the recipe. I think it is very good, however, this obviously isn't the only way to serve spaghetti squash....I also like it hot, served with a bit of butter salt & pepper, can't get enough of it....BE SURE you don't over cook it....I don't like mushy strings!!
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