Name: Spaghetti Squash Salad with Pine Nuts and Tarragon
Yield: 1
Ingredients: 1/2 c. pine nuts -; 3 large spaghetti squash -; c. extra-virgin olive oil -; Salt and freshly ground black pepper -; 1 c. water -; 1/2 c. dry white wine -; 3 tbsp. white wine vinegar -; Finely grated zest of 1 lemon -; 1 tbsp. freshly squeezed lemon juice -; 1 tsp. chopped thyme -; 1 pinch crushed red pepper -; 2 tbsp. chopped tarragon -; 4 oz. queso fresco or ricotta salata -

Spaghetti Squash Salad with Pine Nuts and Tarragon

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Ingredients for - Spaghetti Squash Salad with Pine Nuts and Tarragon

1. 1/2 c. pine nuts -

2. 3 large spaghetti squash -

3. c. extra-virgin olive oil -

4. Salt and freshly ground black pepper -

5. 1 c. water -

6. 1/2 c. dry white wine -

7. 3 tbsp. white wine vinegar -

8. Finely grated zest of 1 lemon -

9. 1 tbsp. freshly squeezed lemon juice -

10. 1 tsp. chopped thyme -

11. 1 pinch crushed red pepper -

12. 2 tbsp. chopped tarragon -

13. 4 oz. queso fresco or ricotta salata -

How to cook deliciously - Spaghetti Squash Salad with Pine Nuts and Tarragon

1. Stage

Preheat the oven to 350°F. Spread the pine nuts in a pie plate and bake for about 5 minutes, until golden brown. Transfer to a plate and let cool.

2. Stage

Arrange the spaghetti squash halves cut sides up on 2 large rimmed baking sheets. Drizzle with extra-virgin olive oil and season with salt and pepper. Flip the squash cut sides down and pour the water and wine into the pans. Bake for about 50 minutes, until the squash is barely tender. Flip the squash cut sides up and let cool until warm.

3. Stage

In a small bowl, combine the white wine vinegar with the lemon zest and lemon juice, thyme, and crushed red pepper. Whisk in the 2/3 cup of olive oil; season with salt and pepper.

4. Stage

Working over a large bowl, using a fork, scrape out the spaghetti squash, separating the strands. Pour the dressing over the squash and toss to coat. Add the tarragon, queso fresco, and pine nuts and toss again. Serve right away.