Please enter the email you’re using for this account.
This recipe may sound a little interesting at first, but don’t get scared off. It’s not your typical lettuce-and-pepper, but it’s a great combination. Your family may really enjoy this change.
1 medium spaghetti squash
1 red pepper, diced
4 sour pickles, diced
1 medium red onion, diced
1 tablespoon Gefen Mayonnaise
1 cup pickle juice
2 teaspoons salt
1/2 teaspoon Pereg Pepper
Cut the squash in half and scoop out the pits. Spray a pan with oil spray and place the squash facedown. Bake at 350 degrees Fahrenheit, covered, for 45 minutes. Do not overbake or it will get too mushy.
Remove squash from the oven and allow to cool.
With a fork, scrape out the strands from the squash. Add pepper, pickles, and onion. Mix in the mayonnaise, pickle juice, salt, and pepper.
Serve cold or at room temperature.
Photography and Styling by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
Please log in to rate
Reviews