Wednesday, August 28, 2013

Spaghetti Squash Salad with Pine Nuts and Tarragon

Matt picks up at one of our most popular sites, Delanies on Carson Street. Thanks for suggesting a good way to spice up the notably bland spaghetti squash.

Ingredients

1/2 cup(s) pine nuts
3 large (9 pounds) spaghetti squash, halved lengthwise and seeds scraped
Extra-virgin olive oil
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
1 tablespoon(s) freshly squeezed lemon juice
1 teaspoon(s) chopped thyme
1 pinch(s) crushed red pepper
2 tablespoon(s) chopped tarragon
4 ounces parmesan cheese (or substitute another cheese of your liking)

Directions

1.       Preheat the oven to 350°F. 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, cheese, and pine nuts and toss again. Serve right away.

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