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Roasted Spaghetti Squash with Herbs
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Prep: 10 minutes Total: 65 minutes Ingredients 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, (1 ounce), toasted and coarsley chopped |
Directions
Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and 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 sheet 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.
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