Spaghetti Squash Salad

Directions

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 350° 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
    Serving Size:
11. 11
    8.