Spaghetti Squash Salad with Pine Nuts and Tarragon

Since we just entered the Holiday Season I thought I would give you guys one of my favorite holiday inspired vegetarian dishes: Spaghetti Squash Salad with Pine Nuts and Tarragon. I chose this because spaghetti squash is a great alternative to regular pasta and teaches people a great, new and interesting way to cook squash. This dish also reminds me of Thanksgiving because of the pine nuts and squash. This dish is a wonderful side that goes great on any Thanksgiving table. Now let’s get cooking!

*Serves 10*


  • 1/2 cup pine nuts
  • 3 large spaghetti squash (halved lengthwise and seeds scraped out)
  • 2/3 cup extra-virgin olive oil (and extra for drizzling)
  • Salt and freshly ground black pepper
  • 1 cup water
  • 1/2 cup dry white wine
  • 3 tablespoons white wine vinegar
  • Finely grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon chopped thyme
  • Pinch of crushed red pepper
  • 2 tablespoons chopped tarragon
  • 1 cup queso fresco crumbled


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spread pine nuts in pie plate and bake for about five minutes, or until golden brown.
  3. Transfer to a plate and let cool.
  4. Arrange spaghetti squash halves cut side up, on two large rimmed baking sheets. Drizzle with extra-virgin olive oil and sprinkle with salt and pepper.
  5. Turn squash over with cut sides down, and pour the water and wine into the two pans.
  6. Bake for 50 minutes, or until squash are barely tender.
  7. Turn squash again to have cut sides up, let cool until warm.
  8. In small separate bowl, combine white wine vinegar with lemon zest and lemon juice, crushed red pepper and thyme. Whisk in 2/3 cup of olive oil.
  9. Over a large bowl and using a fork, scrape out the spaghetti squash. Separate into strands.
  10. Pour dressing over squash and toss to completely coat.
  11. Add tarragon, queso fresco and pine nuts. Toss again.

Recipe adapted from Food & Wine