We had been eating this right along before I went on Atkins. I just changed one ingredient and it is just as great now. Changed sugar to Splenda.I got this recipe from a magazine a couple of years ago.

1 Spaghetti squash (about 2 1/2 pounds)
l large onion, finely chopped
1 cup sugar (Splenda to taste. I use 1/2 cup)
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup vegetable oil
1/4 cup vinegar
1/2 teaspoon salt

Cut squash in half lengthwise;scoop out seeds. Place squash,cut side down in a 13x9x2 inch bakin pan. Fill pan with hot water to a depth of 1/2 inch Bake uncovered at 350 degrees for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separate strands with fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with slotted spoon as a salad or a relish with burgers or hot dogs. Store in refigerator. Yield 8 servings

I have to try this soon.