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.
2½lbsspaghetti squash2 1/2-pound spaghetti squash, halved lengthwise and seeded
6tbspextra-virgin olive oilplus extra for drizzling
Salt and pepper
2tspgrated lemon zest
½cuphalved grape tomatoes
1ozPecorino Romano cheesegrated (1/2 cup)
¼cuptorn fresh basil leaves
Adjust oven rack to middle position and heat oven to 375˚ F. 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.
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.
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.
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