Spaghetti Squash Salad with Pine Nuts and Tarragon

Spaghetti Squash Salad with Pine Nuts and Tarragon
Photo by Rinne Allen


  • 1 cup(s) water
  • 0.5 cup(s) dry white wine
  • 3 large spaghetti squash eeds scraped
  • 4 ounce(s) queso fresco or ricotta salata
  • 1 teaspoon(s) chopped thyme
  • 3 tablespoon(s) white wine vinegar
  • pinch(s) of crushed red pepper
  • + 5 more ingredients
    • Finely grated zest of 1 lemon
    • 2 tablespoon(s) chopped tarragon
    • 0.6667 cup(s) extra-virgin olive oil
    • Salt and freshly ground black pepper
    • 0.5 cup(s) pine nuts

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

View full recipe at Food & Wine


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