Total Time
20mins
Prep 20 mins
Cook 0 mins

A recipe I got at the market. I'm posting it here to not lose it. I don't know how many serving it gives. So I'll guess for 4. Tell me how much serving you got if you try it.

Ingredients Nutrition

Directions

  1. Mix all veggies with the squash.
  2. Add dressing and toss to coat well. Adjust seasoning.
Most Helpful

I made this last summer and I can not beleive I forgot to rate it. It is a wonderful warm weather salad and I can not wait for my first mature spaghetti squash to make this again.

annroberts54 June 19, 2010

I used balsamic vinagrette instead of regular vinegar as we prefer it in my house. I wasn't happy with the texture of my squash... I think I cooked it tooo long was a little mushy otherwise a very good salad...

Abby, Sarah & Eli's Mom February 11, 2010

Well, this was extremely delicious. I did have a funny adventure though, I couldn't find yellow tomatoes, and I was heading to Chicago, and there were some vendors downtown, and luckily I did find some yellow tomatoes. Okay, great salad,I did omit the salt, and the green onions though. The dressing was fabulous. I got 4 fairly large servings out of this. Made for PRMR TAG !!

weekend cooker September 11, 2009