Recipe

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• 1 spaghetti squash
• 1 1/2 cups fresh mushrooms, sliced
• 1 1/2 cups green onions, sliced
• 1 red peppers or 1 green pepper, finely chopped
• 1 (8 oz) bottle creamy garlic dressing
• to taste lettuce leaf
• to taste cherry tomatoes

• 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.