Roasted Spaghetti Squash with Herbs

Yeild: 4 servings

 

1 spaghetti squash (about 4 pounds),halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil, plus more for brushing
1 tablespoon packed light-brown sugar
Coarse salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
1/4 cup blanched hazelnuts, toasted and coarsely chopped
 

Preheat oven to 400°F.

Brush cut sides of squash with oil, and sprinkle with sugar, salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet.

Roast until tender, about 45 minutes. Let cool slightly on a wire rack, about 10 minutes. 
Scrape squash with a fork to remove flesh in long strands. Place in a large bowl.

Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste.

 

Toss, and serve immediately.