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Spaghetti Squash Salad

Name: Spaghetti Squash Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 1 small spaghetti squash (about 2 pounds); 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

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Test Kitchen Approved

Total Time

Prep: 10 min. + chilling Bake: 30 min.

Makes

8 servings

I've tried other spaghetti squash recipes, but I like this one since it's so crisp, colorful and fun. Plus, it can be a side dish or a relish.—Patricia Aurand, Findlay, Ohio

Spaghetti Squash Salad Recipe photo by Taste of Home

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Ingredients

1 small spaghetti squash (about 2 pounds)
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

Directions

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 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 and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.

Nutrition Facts

1/3 cup: 247 calories, 14g fat (2g saturated fat), 0 cholesterol, 168mg sodium, 31g carbohydrate (28g sugars, 2g fiber), 1g protein.

Spaghetti Squash Salad

Ingredients

Directions

Nutrition Facts

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