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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.
1 large spaghetti squash (5–6 pounds / 2–3 kilograms)
1 medium carrot, grated
2 sour pickles, diced (reserve pickle juice for 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)
Preheat oven to 350°F (180°C). Line a baking sheet with Gefen Parchment Paper.
Cut squash in half lengthwise. Scrape out seeds and stringy fibers from each half. Place squash cut-side down on a prepared baking sheet.
Bake for 35 to 45 minutes, just until tender. Do not overcook.
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.
Add carrots and pickles and mix well.
Prepare the Dressing: Combine honey with salt, pickle juice, vinegar and mayonnaise; mix well.
Pour dressing over salad and toss gently to combine.
Cover and refrigerate for at least 1 hour before serving.
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Came out delicious!!