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Gallery Roasted Spaghetti Squash with Herbs Recipe Summary prep: 10 mins total: 65 mins Servings: 4
Ingredients Ingredient Checklist 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed 1 tablespoon extra-virgin olive oil, plus more for brushing 1 tablespoon packed light-brown sugar Coarse salt and freshly ground pepper 1/2 cup grated Parmesan cheese (about 2 1/2 ounces) 1/2 cup chopped fresh flat-leaf parsley 1/2 cup chopped fresh cilantro 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped
Gallery Roasted Spaghetti Squash with Herbs
Recipe Summary prep: 10 mins total: 65 mins Servings: 4
Gallery
Roasted Spaghetti Squash with Herbs
Roasted Spaghetti Squash with Herbs
Roasted Spaghetti Squash with Herbs
Recipe Summary prep: 10 mins total: 65 mins Servings: 4
Recipe Summary
prep: 10 mins total: 65 mins
Servings: 4
prep: 10 mins
total: 65 mins
prep:
10 mins
total:
65 mins
Servings: 4
4
Ingredients
Ingredients
- 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed 1 tablespoon extra-virgin olive oil, plus more for brushing 1 tablespoon packed light-brown sugar Coarse salt and freshly ground pepper 1/2 cup grated Parmesan cheese (about 2 1/2 ounces) 1/2 cup chopped fresh flat-leaf parsley 1/2 cup chopped fresh cilantro 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped
Directions
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, 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 teaspoon salt, and pepper to taste. Toss, and serve immediately.
Reviews (6)
Add Rating & Review 351 Ratings 5 star values: 57 4 star values: 124 3 star values: 96 2 star values: 49 1 star values: 25
Reviews (6)
Add Rating & Review 351 Ratings 5 star values: 57 4 star values: 124 3 star values: 96 2 star values: 49 1 star values: 25
Add Rating & Review
351 Ratings 5 star values: 57 4 star values: 124 3 star values: 96 2 star values: 49 1 star values: 25
351 Ratings 5 star values: 57 4 star values: 124 3 star values: 96 2 star values: 49 1 star values: 25
351 Ratings 5 star values: 57 4 star values: 124 3 star values: 96 2 star values: 49 1 star values: 25
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! :) 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!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.
Rating: 1 stars
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.
Rating: 3 stars
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! :)
Rating: Unrated
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
Rating: Unrated 12/22/2009
Absolutely delicious; I will be making this dish again.
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!
All Reviews for Roasted Spaghetti Squash with Herbs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Spaghetti Squash with Herbs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
