Spaghetti squash salad with chickpeas and feta 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 August 24, 2021

    Really great flavor. The lemon, garlic, cheese, parsley & nuts play well together. Nothing too assertive. And the texture was good--not too watery or oily. My only changes: I nuked the squash cut side down, instead of roasting and subbed walnuts for pine nuts. Worked great.

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