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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
When I tried this recipe for Shabbos, boy did it go over well! I am so excited to be able to use it as a side dish that’s tasty, basically carb-free, and so simple to prepare! I also served it room temperature and it was met with the same hearty approval!
1/2 a large spaghetti squash (see note)
1/4 cup water
Gefen Olive Oil, for sautéing
1 large onion, diced
4 cups shredded white cabbage
Haddar Salt, to taste
Pereg Pepper, to taste
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Deseed spaghetti squash and place face down into a baking pan. Add water and cover tightly. Bake for 45 minutes. Remove from oven and check to see if the strands separate easily with a fork. If it’s difficult to pull the squash strands, return it to the oven for an additional 10 minutes. (You don’t want to overbake the squash, as it will turn mushy and not work well for this recipe.) String the squash and set aside in a dish.
Heat oil in a large, nonstick frying pan. Sauté onion until golden. Add cabbage and continue to sauté, stirring frequently, until cabbage softens. Add spaghetti squash to pan and mix to combine. Season generously with salt and pepper (I use black and white pepper) and stir until fully incorporated. Serve hot or room temperature.
Food and Prop Styling: Shiri Feldman and Chef Suzie Gornish. Photography: Felicia Perretti.
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