12 Ingredients
  • ½ cup pine nut
  • 3 large spaghetti squash, 9 pound halved lengthwise and seeds scraped
  • ⅔ cup extra-virgin olive oil, plus more for drizzling
  • salt and freshly ground black pepper
  • 1 cup water
  • ½ cup dry white wine
  • 3 Tbsp white wine vinegar
  • 1 finely grated zest of 1 lemon, plus 1 tablespoon freshly squeezed lemon juice
  • 1 tsp chopped thyme
  • pinch of crushed red pepper
  • 2 Tbsp chopped tarragon
  • 4 oz queso fresco or ricotta salata, crumbled 1 cup
Nutrition
267
13% daily value
10 servings
                                       
                                            low-​carb, vegetarian, gluten-​free
     

Fat

35% 23

Saturated

20% 4

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

4% 13

Carbs (net)

- 10

Fiber

11% 3

Sugars

- 5

Sugars, added

- 0

Protein

8% 4

Cholesterol

3% 8

Sodium

22% 534

Calcium

11% 110

Magnesium

10% 42

Potassium

5% 253

Iron

7% 1

Zinc

10% 1

Phosphorus

15% 106

Vitamin A

4% 37

Vitamin C

6% 5

Thiamin (B1)

7% 0

Riboflavin (B2)

5% 0

Niacin (B3)

11% 2

Vitamin B6

14% 0

Folate equivalent (total)

6% 24

Folate (food)

- 24

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

2% 0

Vitamin E

20% 3

Vitamin K

12% 15
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