Roasted Spaghetti Squash with Herbs

Name: Roasted Spaghetti Squash with Herbs
Prep time: 10 min
Total time: 65 min
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

351 Ratings
6 Reviews

Spaghetti squash is tossed with the makings of pesto.

Martha Stewart Living, January 2008

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Recipe Summary

prep:

10 mins

total:

65 mins

Servings:

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

Step 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.

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Step 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 (6)

351 Ratings

5 star values: 57
4 star values: 124
3 star values: 96
2 star values: 49
1 star values: 25

Martha Stewart Member

10/31/2015

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.

Martha Stewart Member

11/15/2014

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.

Martha Stewart Member

01/18/2011

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! :)

Martha Stewart Member

01/17/2011

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

Martha Stewart Member

12/22/2009

Absolutely delicious; I will be making this dish again.

Martha Stewart Member

10/06/2008

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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Roasted Spaghetti Squash with Herbs

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Ingredients

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Reviews (6)

All Reviews for Roasted Spaghetti Squash with Herbs

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Roasted Spaghetti Squash with Herbs

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Roasted Spaghetti Squash with Herbs