Roasted Spaghetti Squash with Herbs
Use spaghetti squash as a replacement for pasta in this flavorful meal.
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
1. 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.
2. 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.
Recipe by Martha Stewart, makes 4 servings.