Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Halve squash.
  2. Remove and discard seeds.
  3. Quarter to fit in a large pot. Add water to 1 inch.
  4. Bring to boil, cover, reduce to simmer and cook 20 to 30 minutes, or until tender.
  5. Remove and cool.
  6. Scrape squash pulp from rind to make 4 cups.
  7. Drain on paper towels to remove excess moisture. In large bowl, combine squash with mushrooms, onions, peppers and dressing.
  8. Mix and refrigerate. Serves 8.
Most Helpful

5 5


5 5

This recipe is excellent! I don't even really like squash, but had a few I needed to use up. The squash was similar to having a salad with rice noodles. I added toasted sunflower seeds, and used a mix of caesar dressing and tuscan Italian.

5 5

I made a homemade vinaigrette and let it sit in the fridge overnight for the flavours to soak in. Excellent recipe!