Spaghetti Squash Salad and Relish
Try this sweet-and-sour dish as a side with barbecued ribs–oh, so good! And wait till you try the relish variation on a grilled hot dog!
1 medium spaghetti squash
1 sweet onion, chopped
1 each green and red bell peppers, seeded and chopped
1 cup chopped celery
½ cup extra virgin olive oil
½ cup sugar
½ teaspoon salt
¼ cup apple cider vinegar
Equipment: Natural gas stovetop and oven
Makes 6 to 8 cups.
Preheat oven to 350 degrees.
Cut squash in half; scoop out and discard the seeds. Place squash halves, cut side down, in a baking pan and add two cups of water. Bake the squash until very tender, about an hour. Let cool and use a fork to scrape out the squash from the leathery skin into a large bowl. Set aside.
Heat the olive oil in a large skillet over medium heat, add the savory vegetables, and sauté until crisp tender. Stir in the sugar, salt, and vinegar. Pour this mixture over the squash and toss to mix well. Chill for at least an hour before serving.
Spaghetti Squash Relish: Prepare as above, but increase the sugar to one cup and the vinegar to half a cup.