Not Too Sour Delicious Spaghetti Squash “Faux” Sauerkraut Recipe


Not Too Sour Delicious Spaghetti Squash “Faux” Sauerkraut

Pastrami Potato Plank Sliders with Not Too Sour Spaghetti Squash “Kraut”

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.


Not Too Sour Delicious Spaghetti Squash “Faux” Sauerkraut

No fermentation. Forking easy and quick.. and Delicious!

The Forking Truth




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