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Ingredients

• 1/2 cup(s) pine nuts
• 3 large spaghetti squash eeds scraped, 9 pounds halved lengthwise and s
• 2/3 cup(s) extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground black pepper
• 1 cup(s) water
• 1/2 cup(s) dry white wine
• 3 tablespoon(s) white wine vinegar
• Finely grated zest of 1 lemon, plus 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon(s) chopped thyme
• pinch(s) of crushed red pepper
• 2 tablespoon(s) chopped tarragon
• 4 ounce(s) queso fresco or ricotta salata, crumbled 1 cup

Description

Spaghetti Squash Salad With Pine Nuts And Tarragon - The Huffington Post

Kitchen Daily