Spaghetti Squash Salad with Tomatoes and Pecorino

Recipe Source

Spaghetti Squash Salad with Tomatoes and Pecorino

https://www.cookscountry.com/recipes/8556-spaghetti-squash-salad-with-tomatoes-and-pecorino?extcode=MCSKD10L0&ref=new_search_experience_2

Spaghetti Squash Salad with Tomatoes and Pecorino

Jul 14, 2017 | Fall, Recipes, Summer

I have discussed in these posts before that I am not always a fan of substituting ingredients: i.e. If I am eating pasta bolognese, then I want real pasta, not a vegetable spiralized to look like pasta.  I want to appreciate my veggies for what they have to offer without making them a poor substitute for something I really want (rant over now.)  Spaghetti squash is one of those misunderstood veggies that deserves a place at the table to shine on its own merit.  This is a recipe I am excited to try and I hope you will be too.  The picture is one of the other variations of this recipe, but hey, its tomato season, so why not celebrate those as well.  This combo really screams summer to me and I hope if you have been burying your squash under pasta sauce, you will make this salad and give the squash its place in the sun.

Ingredients

1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
6 tablespoons extra-virgin olive oil, plus extra for drizzling
  Salt and pepper
2 teaspoons grated lemon zest plus 7 teaspoons juice
½ cup halved grape tomatoes
1 ounce Pecorino Romano cheese, grated (1/2 cup)
¼ cup torn fresh basil leaves
1 shallot, sliced thin
2 tablespoons pine nuts, toasted

Directions

Plan ahead: The squash needs to cool for 1 hour after roasting.

1. Adjust oven rack to middle position and heat oven to 375 degrees. Brush cut sides of squash with 2 tablespoons oil and season with salt and pepper. Place squash, cut side down, on rimmed baking sheet. Roast squash until just tender and tip of paring knife can easily be slipped into flesh, 40 to 45 minutes. Transfer squash to wire rack, cut side up, and let cool completely, about 1 hour.

2. Combine lemon zest and juice, remaining 1/4 cup oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Holding squash over bowl, use fork to scrape flesh from skin into strands; discard skin.

3. Add tomatoes to bowl with squash and toss gently to coat with dressing. Transfer to serving platter and sprinkle with Pecorino, basil, shallot, and pine nuts. Drizzle with extra oil before serving.

 

Looking at these yellow, oblong squash, you would never know that inside are hundreds of sweet noodle-like strands that resemble spaghetti. After roasting halved squash cut side down in a hot oven, we let the squash cool and then scraped out the strands with a fork. We tossed the cooked squash with a bright vinaigrette, halved grape tomatoes, and Pecorino Romano cheese.