Spaghetti Sqlaw

By Joelene

Recipe courtesy of Jeff Mauro

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

Preparation

Step 1

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!