1/4 cup blanched hazelnuts toasted and coarsely chopped
Instructions
Preheat oven to 400* 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 tsp salt and pepper to taste. Toss and serve immediately
Originally Submitted
1/6/2008
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