Spaghetti Sqlaw
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 781
- Total: 1 hr 10 min (includes cooling time)
- Active: 15 min
Ingredients
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
Directions
- 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!