Spaghetti Squash Salad

Rachel Weiss Rachel Weiss
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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.

6
Medium Vegetarian Pescatarian Gluten Free No Refined Sugar Paleo Passover Parve

Contains: Egg

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.

Variations:

Dice 1 small purple onion and 1 red bell pepper and add to salad.

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complex carbs kosher for passover Pesach pickles salad spaghetti squash squash sweet and salty sweet and sour sweet and sour dressing
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1 Comment

Chavi Weiss •

Came out delicious!!