Spaghetti Sqlaw
Need a gluten free, dairy free, and lacto ovo vegetarian side dish? Spaghetti Sqlaw could be an excellent recipe to try. For $1.06 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 324 calories, 2g of protein, and 29g of fat. This recipe from Foodnetwork has 187 fans. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Head to the store and pick up spaghetti squash, sriracha, mayonnaise, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is not so outstanding. Similar recipes are Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son, Dinner Tonight: Spaghetti alla Boscaiola (Spaghetti with Tomato Sauce and Mushrooms), and Spaghetti con Pollo y Salsa Criolla (Colombian-Style Spaghetti with Chicken).
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
2 tablespoons apple cider vinegar
1 teaspoon celery seed
1/2 cup mayonnaise
Olive oil, for drizzling
Salt and freshly ground black pepper
1 4-pound spaghetti squash, halved and seeds scooped out
1 teaspoon Sriracha, such as Kikkoman
1 tablespoon stone-ground mustard
1 teaspoon sugar
Equipment:
oven
baking sheet
whisk
bowl
Cooking instruction summary:
Preheat the oven to 400 degrees F. Drizzle the olive oil on top of the squash and season with salt and pepper. Roast the squash on a baking sheet skin-side up for 40 minutes. Let cool, then use a fork to pull out the strands of squash. Whisk together the mayonnaise, vinegar, mustard, celery seed, Sriracha and sugar in a bowl. Mix the dressing and squash together and season with salt and pepper. Serve on the side or on top of your favorite sandwich. I like it on hot pastrami on rye bread!
Step by step:
1. Preheat the oven to 400 degrees F.
2. Drizzle the olive oil on top of the squash and season with salt and pepper. Roast the squash on a baking sheet skin-side up for 40 minutes.
3. Let cool, then use a fork to pull out the strands of squash.
4. Whisk together the mayonnaise, vinegar, mustard, celery seed, Sriracha and sugar in a bowl.
5. Mix the dressing and squash together and season with salt and pepper.
6. Serve on the side or on top of your favorite sandwich. I like it on hot pastrami on rye bread!
Nutrition Information:
covered percent of daily need
