1 (3 lb.) spaghetti squash
1 red or green pepper, chopped
1/2 c. chopped walnuts
2/3 c. finely chopped carrot

Microwave squash 2 minutes to soften. Quarter squash. Place in dish with 1/4 cup water. Cover; microwave 10 minutes, rotating once. Let stand 5 minutes. Drain squash; cool. Take 2 forks and scrape pulp from squash. Separate into strands. Place in salad bowl and chill. At serving time, toss squash with nuts, pepper, and carrot.

DRESSING:

1/3 c. salad oil
1/2 of 3 oz. pkg. cream cheese, softened
1/4 tsp. pepper
3 tbsp. vinegar
1 clove garlic, minced
1 tsp. crushed dried basil

Place all dressing ingredients in blender container or food processor. Process until smooth. Toss salad with dressing.