| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 15 min |
| Yield: | 6 servings |
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
Instructions
- 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!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 249 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 8 mg |
| Sodium | 781 mg |
Reviews
This is the second recipe I have tried from Jeff. I like this recipe and is a nice change for something a little special for a sandwich. I do recommend trying this. Great job, Jeff again. 🙂
This is my new favorite sandwich! I did not completely cook the squash which left a nice crunch. I use rye and pepper jack cheese. This sandwich had it all – sweet, spicy, salty, crunchy and tart. I love it Jeff! Thanks for the amazing idea!
This didn’t have the crunch of slaw, and even less crunch than kraut. It tasted okay, but really not something I will make again. It was certainly easy. I think there are just so many other tasty uses of spag squash. I tried it as a side, and wasn’t impressed. I tried it in a fish burrito with breaded tilapia, and it was okay…but still didn’t have the crunch of a slaw.