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Roasted Spaghetti Squash with Herbs

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    Martha Stewart Living, January 2008
    • Prep Time 10 minutes
    • Total Time 65 minutes
    • Yield Serves 4
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    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

    1. 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.
    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 Reviews

    • acabrera
      18 Jan, 2011

      I made this tonight and it was awesome! we are on a low carb diet, so this dish Is a great alternative to pasta. I also cooked mixed seafood in garlic, red onions, butter and some spices and served it over the squash... Delicious! Highly recommend this dish! :)

    • karenuh
      17 Jan, 2011

      Tasted great! Looked awful! (My squash was too small... you will need one as big or bigger than a football.) I used pecans

    • schnauzers
      22 Dec, 2009

      Absolutely delicious; I will be making this dish again.

    • alexette
      6 Oct, 2008

      This is one of my favorites! I've made it several times and always received rave reviews. I use pine nuts, walnuts, or pecans in place of hazelnuts. This is a fabulous recipe for vegetarians!

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