Spaghetti Squash and Tarragon
- 1 spaghetti squash, halved lengthwise and seeded
- 1/4 cup white wine
- 1/4 cup pine nuts
- 1 tablespoon white wine vinegar
- zest of half a lemon
- leaves from 2 thyme sprigs
- crushed red pepper flakes
- 1/4 cup olive oil
- leaves from 3 sprigs of tarragon, chopped
- 1/3 cup grated ricotta salata
Store spaghetti squash just like a winter squash because it is a winter squash. Store in a cool spot on your counter until cut open. Once cut, store in your fridge. This recipe is from Chef Jonathan Miller.
Heat oven to 350. Baste the spaghetti squash flesh with olive oil and sprinkle with salt and pepper. Put cut side down in a baking sheet and pour in the wine and about a third cup of water. Roast for about 50 minutes, until just barely tender, then remove from the oven and flip the squash over to cool. While the squash roasts toast the pine nuts until nicely golden.
Combine the vinegar, lemon zest, lemon juice, thyme, crushed pepper and a little salt in a bowl. Whisk in the olive oil until emulsified.
Scrape the squash out of its skin with a fork, separating it into strands and put in a large bowl. Toss with the dressing, then finish with the tarragon, ricotta salata, and the pine nuts. Serve while still warm or at room temperature. Yummy!