Roasted Spaghetti Squash with Herbs
Spaghetti squash is tossed with the makings of pesto.
Martha Stewart Living, January 2008
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
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.
Martha Stewart Member
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.
Martha Stewart Member
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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Martha Stewart Member
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
Martha Stewart Member
Rating: Unrated
12/22/2009 Absolutely delicious; I will be making this dish again.
Martha Stewart Member
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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