Spaghetti Squash Salad

1. 1

   Cut squash in half lengthwise; scoop out seeds.

2. 2

   Place squash, cut side down, in a 13 x 9 x 2-inch baking pan.

3. 3

   Fill pan with hot water to a depth of 1/2-inch.

4. 4

   Bake, uncovered, at 350u00b0 for 30 to 40 minutes or until tender.

5. 5

   When cool enough to handle, scoop out the squash, separating the strands with a fork.

6. 6

   Combine remaining ingredients in bowl; add squash and stir well.

7. 7

   Cover and refrigerate for at least 2 hours.

8. 8

   Serve with a slotted spoon as a salad or as a relish with hamburgs or hot dogs.

9. 9

   Store in the refrigerator.

10. 10

    8.

* Per serving · 4 servings · Values may vary.

No additional tips available.