Spaghetti Squash Salad With Pine Nuts and Tarragon

Name: Spaghetti Squash Salad With Pine Nuts and Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup pine nuts; 3 large spaghetti squash or 9 lbs spaghetti squash, halved lengthwise and seeds scraped; ⅔ cup extra virgin olive oil; salt & freshly ground black pepper; 1 cup water; ½ 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

Servings: persons

½ cup pine nuts
3 large spaghetti squash or 9 lbs spaghetti squash, halved lengthwise and seeds scraped
⅔ cup extra virgin olive oil
salt & freshly ground black pepper
1 cup water
½ 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

1
Preheat the oven to 350.
2
Spread the pine nuts in a pie plate and bake for about 5 minutes, until golden brown.
3
Transfer to a plate and let cool.
4
Arrange the spaghetti squash halves cut sides up on 2 large rimmed baking sheets.
5
Drizzle with extra-virgin olive oil and season with salt and pepper.
6
Flip the squash cut sides down and pour the water and wine into the pans.
7
Bake for about 50 minutes, until the squash is barely tender.
8
Flip the squash cut sides up and let cool until warm.
9
In a small bowl, combine the white wine vinegar with the lemon zest and lemon juice, thyme and crushed red pepper.
10
Whisk in the 2/3 cup of olive oil; season with salt and pepper.
11
Working over a large bowl, using a fork, scrape out the spaghetti squash, separating the strands.
12
Pour the dressing over the squash and toss to coat.
13
Add the tarragon, queso fresco and pine nuts and toss again.
14
Serve right away.
15
MAKE AHEAD The cooked spaghetti squash can be prepared through Step 2 and refrigerated overnight.
16
Bring to room temperature before dressing.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup pine nuts, 3 large spaghetti squash or 9 lbs spaghetti squash, halved lengthwise and seeds scraped, ⅔ cup extra virgin olive oil, salt & freshly ground black pepper, and more.

Yes, Spaghetti Squash Salad With Pine Nuts and Tarragon falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!