Categories: Main Dish

Ingredients

• 1 spaghetti squash (about 4 lbs) halved lengthwise, seeds removed
• 1 T. EVOO
• 1 T. packed light brown sugar
• S&P
• 1/2 c grated Parm
• 1/2 c. chopped flat leaf parsley
• 1/2 chopped cilantro
• 1/4 cup blanched hazelnuts, toasted and chopped

Directions

1. Heat oven to 400

2. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste.

3. Place squash, cut side down, on a rimmed baking sheet.

4. Roast until tender, about 45 mins. Let cool slightly on sheet on a wire rack, about 10 mins.

5. Scrape squash with a fork to remove flesh in long strands.

6. Place in a large bowl.

7. Add oil, Parm, parsley, cilantro and nuts and S&P to taste

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