Roasted Spaghetti Squash

I have wanted to make spaghetti squash for a long time, years even. The idea of a pasta substitute inside a gourd? Alright!

Since I had no idea what I was doing, I went to Martha for help. It's a good thing.

Out of the oven, turned over

After scraping it with a fork...turns to spaghetti...magic!

Roasted Spaghetti Squash

Barely adapted from Martha

4 servings

1 spaghetti squash (3 or so pounds), halved lengthwise, seeds removed

1 tablespoon extra-virgin olive oil, plus more for brushing
1 1/2 tablespoons packed light-brown sugar
Coarse salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1 TB dried parsley
1 TB dried cilantro
1/4 cup toasted almonds

1. 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, 45-50 minutes. Let cool slightly on the sheet for 10 minutes.
2. Scrape squash with a fork to remove flesh in long strands. (This is so fun!) Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.

Notes: This is NOT filling on its own. It might work topped with marinara sauce, but some shrimp or chicken or something is def needed on the side! Just thought I should share. I made the mistake of taking a to-go bowl of the squash to work for lunch...and was hungry an hour later! Learn from my mistakes...and then smile because you are a little smarter. :)

Happy eating!
Laurel