Roasted Spaghetti Squash with Herbds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Spaghetti Squash (about 4 lbs), halved lengthwise, seeds removed1 tablespoon extravirgin olive oil (plus more for brushing)1 tablespoon packed light brown sugarcoarse salt and freshly ground pepper1/2 cup grated parmesan cheese1/2 cup chopped fresh flat leaf parsley1/2 cup chopped fresh cilantro1/4 cup blanched hazelnuts, toasted and coarsely chopped
1. Preheat oven to 400 degrees
2. Brush sides of squash with oil and sprinkle with sugar, salt, pepper to taste.
3.Place squash, cut sides down, on a rimmed baking sheet.
4. Roast until tender, about 45 minutes.
5. Let cool slightly on sheet on a wire rack, about 10 minutes.
6. Scrape squash into a large bowl with a fork to remove flesh in long strands.
7. Add oil, cheese, parsley, cilantro, hazelnuts, 1sp salt, and pepper to taste.
8. Toss and serve immediately. Enjoy!
Serves 8 as a sidedish, or 4 as a meal. Nutrional information is shown as a side dish!
Number of Servings: 8
Recipe submitted by SparkPeople user LIBBYLAYNE21.
2. Brush sides of squash with oil and sprinkle with sugar, salt, pepper to taste.
3.Place squash, cut sides down, on a rimmed baking sheet.
4. Roast until tender, about 45 minutes.
5. Let cool slightly on sheet on a wire rack, about 10 minutes.
6. Scrape squash into a large bowl with a fork to remove flesh in long strands.
7. Add oil, cheese, parsley, cilantro, hazelnuts, 1sp salt, and pepper to taste.
8. Toss and serve immediately. Enjoy!
Serves 8 as a sidedish, or 4 as a meal. Nutrional information is shown as a side dish!
Number of Servings: 8
Recipe submitted by SparkPeople user LIBBYLAYNE21.
Nutritional Info Amount Per Serving
- Calories: 133.8
- Total Fat: 6.4 g
- Cholesterol: 4.9 mg
- Sodium: 159.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.7 g
- Protein: 4.7 g
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