SPAGHETTI SQUASH SALAD

• 1 medium spaghetti squash
• ½ pepper each red & orange cubed
• ½ small red onion sliced
• 2-3 sour pickles cubed and some pickle sauce
• ¼ cup toasted pumpkin seeds
• Lemon juice, salt, and a natural sweetener and mayonnaise to taste

Directions

1. Toast the pumpkin seeds on a medium flame, keep mixing until lightly browned.
2. Cut the spaghetti squash in half lengthwise, scrape out the seeds with a spoon
3. Place face down on a baking sheet, bake at 350 for about 30 minutes, until soft or slightly browned
4. Let the squash cool enough to handle. Fluff the strands with a fork
5. Add all other ingredients, mix well