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one half of a spaghetti squash, cut lengthwise 5 oz whole wheat spaghetti, uncooked 2 hard-boiled eggs, peeled and grated 6 radishes 1/3 English cucumber 2 scallions, finely chopped Dressing: 3/4 cup mayonnaise 1/3 cup no-fat Greek yogurt 1/8 cup Durkee Sauce (or 3 Tbsp Dijon mustard) 1 1/2 tsp salt 1/2 tsp sugar 1/3 tsp black pepper 1/2 tsp oregano 1/2 tsp celery seed Scrape seeds from cut spaghetti squash, place cut side down on foil on a baking pan and bake at 350 F until tender, about 30 minutes. Allow to cool, then scrape out strands of flesh with a fork. Cook spaghetti per package directions in salted water until done, then rinse under cold water, drain thoroughly and allow to cool. Grate radishes and cucumber and squeeze dry in a paper towel. Make dressing by combining all ingredients in a medium mixing bowl and mixing thoroughly to combine. In a large mixing bowl, combine squash strands and spaghetti, then add egg, radishes, cucumber and scallions and mix again. Toss with the dressing and then refrigerate overnight before serving. This is a reduced-carb version of a recipe from a neighbor in the 70s. It is still served every year with ham for the winter holidays. This recipe was added: 29 May 2023 |