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<RecipeList>
<Recipe recipeId="18956" locale="en">
<RecipeHeader>
<RecipeTitle>Roasted Spaghetti Squash with Herbs</RecipeTitle>
<Category></Category>
<NbPersons>4</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Prep: 10 minutes
Total: 65 minutes
Ingredients
1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed</IngredientText>
<Ingredient id="2144" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="13.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tablespoon</IngredientQuantity>
<IngredientItem>extra-virgin olive oil</IngredientItem>
<IngredientComment>plus more for brushing</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tablespoon</IngredientQuantity>
<IngredientItem>packed light-brown sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>Coarse salt and freshly ground pepper</IngredientText>
<Ingredient id="294" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="100.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 cup</IngredientQuantity>
<IngredientItem>grated Parmesan cheese</IngredientItem>
<IngredientComment>(about 2 1/2 ounces)</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 cup</IngredientQuantity>
<IngredientItem>chopped fresh flat-leaf parsley</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1108" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="16.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 cup</IngredientQuantity>
<IngredientItem>chopped fresh cilantro</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="788" quantity="0.25" unit="cup" comment="blanched" defaultState="true" weightGram="115.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 cup</IngredientQuantity>
<IngredientItem>blanched hazelnuts</IngredientItem>
<IngredientComment>(1 ounce), toasted and coarsley chopped</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>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.
</RecipeText>
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