WHY THIS RECIPE WORKS
Looking at these yellow, oblong squash, you'd never know that inside are many sweet noodles ( spaghetti squash ) strands that look like spaghetti. After roasting the squash, cut side down in a hot oven, we let the squash cool then scraped out with a fork. We tossed the squash with a bright vinaigrette, halved grape tomatoes, and Pecorino Romano cheese
GATHER YOUR INGREDIENTS.
- One spaghetti squash(2pound), halved lengthwise and seeded
- 6 tablespoons virgin olive oil, plus extra for drizzling
- Salt and pepper
- 2 teaspoons grated lemon zest plus 7 teaspoons juice
- half cup grape tomatoes
- 1-ounce Pecorino Romano cheese, grated
- ¼ cup torn fresh basil leaves
- 1 shallot, sliced thin
- 2 tablespoons pine nuts, toasted
KEY EQUIPMENT
- Measuring Spoons
- Rasp-Style Graters
- Paring Knives
BEFORE YOU BEGIN
Plan ahead: The squash needs to cool for 1 hour after roasting.
INSTRUCTIONS
Adjust the oven shelf to the center position and heat oven to 375 degrees. Brush cut sides of squash with two tablespoons oil and season with a grain of salt and pepper. Place squash, cut the side down, on a rimmed baking sheet. Roast squash until just tender and the tip of a 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.
Combine juice and lemon zest, remaining 1/4 cup oil, half teaspoon salt, and half teaspoon pepper in a large bowl. Hold the squash over a bowl, use a fork to scrape flesh from the skin into strands; discard skin.
Add tomatoes to the bowl with the squash and toss gently to coat with dressing. Transfer to a serving platter and sprinkle Pecorino, basil, shallot, and pine nuts. Add extra oil before serving.
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