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Roasted Spaghetti Squash with Herbs

Spaghetti squash is tossed with the makings of pesto.

Source: Martha Stewart Living, January 2008
Total Time Prep Servings



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How would you rate this recipe?
  • 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!

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