Ingredients
1 small spaghetti squash (about 2 pounds)1 large onion, finely chopped1 cup sugar1 cup diced celery1/2 cup chopped sweet red pepper1/2 cup chopped green pepper1/2 cup vegetable oil1/4 cup vinegar1/2 teaspoon salt
Preparation
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.
