1 (2 1/2 lb.) spaghetti squash, cooked as directed
1 large onion, finely chopped
1 c. sugar
1 c. diced celery
1/2 c. sweet red peppers, chopped
1/2 c. green peppers, chopped
1/2 c. vegetable oil
1/4 c. vinegar
1/2 tsp. salt

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13 x 9 x 2-inch baking pan. Fill pan with hot water to a depth of 1/2-inch.

Bake, uncovered, at 350°F for 30 to 40 minutes or until tender. When cool enough to handle, scoop out the squash, separating the strands with a fork. Combine remaining ingredients in bowl; add 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 hamburgs or hot dogs. Store in the refrigerator. Serving Size: 8.

Preparation Time: 30 minutes.