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Roasted Spaghetti Squash with Herbs


Spaghetti squash is tossed with the makings of pesto.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, January 2008


  • 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


  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.

Reviews Add a comment

  • mharwickgmail
    31 OCT, 2015
    User acabrera has it absolutely right – this dish requires the addition of something much more substantive to be palatable. On its own, absolutely heinous; the ratio of equal parts cilantro to parsley brings a bitterness that cannot be saved by brown sugar and hazelnuts. My suggestion: add roasted garlic and substitute basil for cilantro, and perhaps serve with a protein. A rare misfire.
  • MS112614348
    15 NOV, 2014
    I made this and thought it was ok. It was easy to make. I forgot about the hazelnut and brown sugar, so will have to try this recipe again.
  • 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!