Spaghetti Squash Salad with Radishes and Queso Fresco
By Ashley MoorePublished on August 21, 2015
Time
1¼ hours, plus 1 hour cooling
Yield
Serves 4 to 6
Ingredients
1 (2 ½-pound) spaghetti squash, halved lengthwise and seeded6 tablespoons extra-virgin olive oil, plus extra for drizzlingSalt and pepper 2 teaspoons grated lemon zest plus 7 teaspoons juice¼ teaspoon ground cumin 4 radishes, trimmed, halved, and sliced thin2 ounces queso fresco, crumbled (½ cup)½ cup fresh cilantro leaves ¼ cup thinly sliced red onion 2 tablespoons pepitas
Before You Begin
Plan ahead: The squash needs to cool for 1 hour after roasting.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. 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, cumin, 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 radishes to bowl with squash and toss gently to coat with dressing. Transfer to serving platter and sprinkle with queso fresco, cilantro, onion, and pepitas. Drizzle with extra oil before serving.
Time
1¼ hours, plus 1 hour coolingYield
Serves 4 to 6Ingredients
1 (2 ½-pound) spaghetti squash, halved lengthwise and seeded
6 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and pepper
2 teaspoons grated lemon zest plus 7 teaspoons juice
¼ teaspoon ground cumin
4 radishes, trimmed, halved, and sliced thin
2 ounces queso fresco, crumbled (½ cup)
½ cup fresh cilantro leaves
¼ cup thinly sliced red onion
2 tablespoons pepitas
Test Kitchen Techniques
Ingredients
1 (2 ½-pound) spaghetti squash, halved lengthwise and seeded
6 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and pepper
2 teaspoons grated lemon zest plus 7 teaspoons juice
¼ teaspoon ground cumin
4 radishes, trimmed, halved, and sliced thin
2 ounces queso fresco, crumbled (½ cup)
½ cup fresh cilantro leaves
¼ cup thinly sliced red onion
2 tablespoons pepitas
Test Kitchen Techniques
Ingredients
1 (2 ½-pound) spaghetti squash, halved lengthwise and seeded
6 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and pepper
2 teaspoons grated lemon zest plus 7 teaspoons juice
¼ teaspoon ground cumin
4 radishes, trimmed, halved, and sliced thin
2 ounces queso fresco, crumbled (½ cup)
½ cup fresh cilantro leaves
¼ cup thinly sliced red onion
2 tablespoons pepitas
Test Kitchen Techniques
Why This Recipe Works
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, peppery radishes, and cooling queso fresco.
Before You Begin
Plan ahead: The squash needs to cool for 1 hour after roasting.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. 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, cumin, 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 radishes to bowl with squash and toss gently to coat with dressing. Transfer to serving platter and sprinkle with queso fresco, cilantro, onion, and pepitas. Drizzle with extra oil before serving.
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