Spaghetti Sqlaw

• Olive oil, for drizzling
• One 4-pound spaghetti squash, halved and seeds scooped out
• Salt and freshly ground black pepper
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon stone-ground mustard
• 1 teaspoon celery seed
• 1 teaspoon Sriracha, such as Kikkoman
• 1 teaspoon sugar

1. Preheat the oven to 400 degrees F.
2. Drizzle the olive oil on top of the squash and season with salt and pepper.
3. Roast the squash on a baking sheet skin-side up for 40 minutes.
4. Let cool, then use a fork to pull out the strands of squash.
5. Whisk together the mayonnaise, vinegar, mustard, celery seed, Sriracha and sugar in a bowl.
6. Mix the dressing and squash together and season with salt and pepper.
7. Serve on the side or on top of your favorite sandwich.
8. I like it on hot pastrami on rye bread!

olive oil, out, salt, mayonnaise, apple cider vinegar, stoneground mustard, celery, sriracha, sugar

Taken from www.foodnetwork.com/recipes/jeff-mauro/spaghetti-sqlaw.html (may not work)