Slice squash in half, lengthwise, and remove the fibrous strings and seeds. Brush with olive oil and season with salt and pepper. Place facedown on a foil–lined baking sheet. Bake at 400° F for 30-40 minutes or until the squash pulls apart in “spaghetti” strings. Cool. Alternatively, cook the spaghetti squash in a Pressure Cooker for a much faster (and cooler) alternative (see notes above).
Using a fork, remove the squash flesh and place in a medium bowl.
Add in all other salad Ingredients.
Place dressing ingredients in a jar and shake to mix well.
Pour over salad, then toss and serve.

For the salad:
1 medium spaghetti squash (approximately 4 cups of flesh)
1 small onion, diced
2 bell peppers, diced
1/4 cup fresh basil, minced
1/2 cup sun-dried tomatoes in oil, chopped

For the dressing:
1/4 cup olive oil
1/4 cup organic apple cider vinegar
2-3 cloves garlic, minced
1/4 cup fresh oregano, minced
1/2 teaspoon salt
1/2 teaspoon mustard powder