Recipes Seasonal Recipes Fall Recipes Spaghetti Squash Recipes Roasted Spaghetti Squash with Herbs 3.4 (351) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 5 mins Servings: 4 Spaghetti squash is tossed with the makings of pesto. 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 ½ cup grated Parmesan cheese (about 2 ½ ounces) ½ cup chopped fresh flat-leaf parsley ½ cup chopped fresh cilantro ¼ 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. Rate it Print