Spaghetti squash salad with tomatoes and pecoirno from Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes (page 469) by Cook's Illustrated Magazine

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Notes about this recipe

  • jenmacgregor18 on November 13, 2019

    I had pesto on hand, so subbed for the basil & pine nuts--and white onion for shallot and asiago for pecorino. The squash needs some fat & the vinaigrette does the job, without drowning it. The onion, tomatoes & cheese work well here. Great texture and flavor. One of the first spaghetti squash dishes I can say I really liked.

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