Recipe by Rachel Weiss

Spaghetti Squash Salad

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Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Egg

Spaghetti squash may not fool your kids into thinking they’re eating spaghetti, but roasted and tossed in a sweet and sour dressing it makes a satisfying and out of the ordinary side dish.

Ingredients

Salad

  • 1 large spaghetti squash (5–6 pounds / 2–3 kilograms)

  • 1 medium carrot, grated

  • 2 sour pickles, diced (reserve pickle juice for dressing)

Dressing

  • 1/4 cup Gefen Honey

  • 2 teaspoons salt

  • 1/4 cup sour pickle juice

  • 1/4 cup kosher for Passover vinegar 

  • 4–6 tablespoons Gefen Mayonnaise (sugar free, if needed)

Directions

Roast the Squash

1.

Preheat oven to 350°F (180°C).  Line a baking sheet with Gefen Parchment Paper.

2.

Cut squash in half lengthwise.  Scrape out seeds and stringy fibers from each half.  Place squash cut-side down on a prepared baking sheet.

3.

Bake for 35 to 45 minutes, just until tender.  Do not overcook.

Prepare the Salad

1.

Turn squash cut-side up and let cool about 15 minutes.  Using a fork, pull out spaghetti-like strands from squash and transfer them to a large bowl.

2.

Add carrots and pickles and mix well.

3.

Prepare the Dressing: Combine honey with salt, pickle juice, vinegar and mayonnaise; mix well.

4.

Pour dressing over salad and toss gently to combine.

5.

Cover and refrigerate for at least 1 hour before serving.

Notes:

This can be made in advance and stored in the refrigerator in a sealed container for 4–5 days.
Spaghetti Squash Salad

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Chavi Weiss
Chavi Weiss
3 years ago

Came out delicious!!