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. ---------------------------------------------------------------------------
Nutrition
Ingredients
