Homestead Collective Recipe Archive

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Lower-Carb Pasta Salad

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