Spaghetti Squash Salad With Pine Nuts And Tarragon

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Ingredients

1/2 cup pine nuts

3 large spaghetti squash (9 pounds), halved lengthwise and seeds scraped

2/3 cup extra-virgin olive oil, plus more 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, plus 1 tablespoon freshly squeezed lemon juice

1 teaspoon chopped thyme

Pinch of crushed red pepper

2 tablespoons chopped tarragon

4 ounces queso fresco or ricotta salata, crumbled (1 cup)

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