Spaghetti Sqlaw

  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 servings
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Olive oil, for drizzling

One 4-pound spaghetti squash, halved and seeds scooped out

Salt and freshly ground black pepper

1/2 cup mayonnaise

2 tablespoons apple cider vinegar 

1 tablespoon stone-ground mustard 

1 teaspoon celery seed 

1 teaspoon Sriracha, such as Kikkoman

1 teaspoon sugar 


Preheat the oven to 400 degrees F.

Drizzle the olive oil on top of the squash and season with salt and pepper. Roast the squash on a baking sheet skin-side up for 40 minutes. Let cool, then use a fork to pull out the strands of squash.

Whisk together the mayonnaise, vinegar, mustard, celery seed, Sriracha and sugar in a bowl. Mix the dressing and squash together and season with salt and pepper.

Serve on the side or on top of your favorite sandwich. I like it on hot pastrami on rye bread!

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