Spaghetti Squash Salad
A vibrant and refreshing spaghetti squash salad with sweet peppers, celery, and onions, perfect for light meals, picnics, or as a versatile side dish for varied cuisines.
Ingredients
Instructions
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash, cut side down, in a 13 x 9 x 2-inch baking pan.
- Fill the pan with hot water to a depth of 1/2 inch.
- Bake uncovered at 350°F for 30 to 40 minutes or until tender.
- Allow the squash to cool enough to handle, then scoop out the strands with a fork.
- Combine the chopped onion, sugar, diced celery, chopped red peppers, chopped green peppers, vegetable oil, and vinegar in a bowl.
- Add the cooked spaghetti squash strands to the bowl and stir well.
- Cover and refrigerate for at least 2 hours before serving.
- Serve with a slotted spoon as a salad or as a relish with hamburgers or hot dogs.
- Store leftovers in the refrigerator.
Nutrition & Diet Analysis (per serving)
249
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).