Ingredients:
1 spaghetti squash
1 1/2 cups fresh mushrooms, sliced
1 1/2 cups green onions, sliced
1 red peppers or 1 green peppers, finely chopped
1 (8 ounce) bottles creamy garlic dressing or 1 (8 ounce) bottles Italian dressing
to taste lettuce leaves
to taste cherry tomatoes
Directions:
Halve squash.
Remove and discard seeds.
Quarter to fit in a large pot. Add water to 1 inch.
Bring to boil, cover, reduce to simmer and cook 20 to 30 minutes, or until tender.
Remove and cool.
Scrape squash pulp from rind to make 4 cups.
Drain on paper towels to remove excess moisture. In large bowl, combine squash with mushrooms, onions, peppers and dressing.
Mix and refrigerate. Serves 8.
Servings: 8
Time preparation: 0 min.
Time total: 0 min.