Spaghetti Squash Salad with Pine Nuts and Tarragon

INGREDIENTS

1/2 cup

pine nuts

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 tbsp

white wine vinegar

Finely grated zest of 1 lemon, plus 1 tablespoon freshly squeezed lemon juice

1 tsp

chopped thyme

crushed red pepper

2 tbsp

chopped tarragon

4 oz

queso fresco or ricotta salata, crumbled (1 cup)