Spaghetti Squash Salad with Tomatoes and Pecorino
Sure, you can toss it with butter (yawn) or pretend it’s pasta (it’s not). But we wanted a more flavorful approach.
Keywords
- Main Courses
- Vegetables
- Cheese
- Salads
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Cooking tools:
- Oven
- Baking sheet
- Pastry brush
- Paring knife
- Cooling rack
- Mixing bowl
- Fork
- Serving platter
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
- 6 tablespoons extra-virgin olive oil, plus extra for drizzling
- Salt
- pepper
- 2 teaspoons grated lemon zest plus 7 teaspoons juice
- 1/2 cup halved grape tomatoes
- 1 ounce Pecorino Romano cheese, grated (1/2 cup)
- 1/4 cup torn fresh basil leaves
- 1 shallot, sliced thin
- 2 tablespoons pine nuts, toasted
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