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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