Place squash, cut side down, on microwave-safe plate. Add a few tablespoons of water; cover; microwave on high for 2 or 3 minutes until flesh is crisp, but can be separated with a fork. Let stand 2 minutes. Discard seeds and pull flesh apart with fork to create strands (2 c. to 2 1/4 c. needed). Cool. Combine orange juice, vinegar, sugar, salt and pepper in salad bowl. Add squash strands, cilantro, red pepper and onion. Toss to blend and chill well.
Serves 4 to 5
Submitted by Francis Dietz, York
Co-First Place 2008
2008 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest