Spaghetti Squash Salad With Pine Nuts and Tarragon

Recipe from Food & Wine Magazine. Paired with a citrusy Vinho Verde from Portugal. Notes say that it would also be good with roasted cubes of butternut squash.

• Ready In: 2 hrs
• Serves: 10

Ingredients

• 1⁄2 cup pine nuts
• 3  large spaghetti squash or 9  lbs spaghetti squash, halved lengthwise and seeds scraped
• 2⁄3 cup extra virgin olive oil
•  salt & freshly ground black pepper
• 1  cup water
• 1⁄2 cup dry white wine
• 3  tablespoons white wine vinegar
• 1  tablespoon lemon juice, freshly squeezed
• 1  tablespoon lemon zest
• 1  teaspoon thyme, freshly squeezed
• 1  pinch crushed red pepper flakes
• 2  tablespoons tarragon, chopped
• 4  ounces queso fresco, crumbled or 4  ounces ricotta salata

Directions

1. 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.
2. 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. 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. 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.
5. MAKE AHEAD The cooked spaghetti squash can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before dressing.