I had a bunch of spaghetti squash that I cooked and thought that I could make a not too sour…. “faux” sauerkraut kind of condiment out of the spaghetti squash so I did and it came out delicious , flavorful and not too sour. If you are the kind of person that finds sauerkraut sometimes runs too sour for you then you will be a fan of this not as sour “faux” Sauerkraut.
Ingredients for about 4 servings
non stick canola spray (you can substitute a Tablespoon of oil if you prefer)
2 cups spaghetti squash – cooked – (pierce squash all over and throw in a covered pan with about a 1/2 in of water in a 350 degree F oven for about an hour or until you can pierce with a fork – seeds and seed membrane needs to be removed when cool enough to handle – scoop squash out of shell)
1/2 sweet onion – peeled and sliced very thin
1 garlic clove – ground to paste
1/2 cup apple cider vinegar
splash sherry vinegar
1 Tablespoon dark brown sugar
1/2 teaspoon sea salt
4 juniper berries – ground in spice grinder
1/2 teaspoon caraway seeds
1/4 teaspoon yellow mustard seeds
Spray a medium size fry pan with oil and place on medium high heat. Then add the onion and cook till translucent.
Add garlic, stir well.
Turn down heat to medium-low add squash and mix well.
Then add vinegars.
Then add remaining ingredients.
Mix well and remove from heat.
No fermentation. Forking easy and quick.. and Delicious!