Rating: 3.4 stars
351 Ratings
  • 5 star values: 57
  • 4 star values: 124
  • 3 star values: 96
  • 2 star values: 49
  • 1 star values: 25

Spaghetti squash is tossed with the makings of pesto.

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Recipe Summary

prep:
10 mins
total:
1 hr 5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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
Rating: 1 stars
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.
Rating: 3 stars
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.
Rating: Unrated
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! :)
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Rating: Unrated
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
Rating: Unrated
12/22/2009
Absolutely delicious; I will be making this dish again.
Rating: Unrated
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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