Jeanna's Roasted Spaghetti Squash with Hazelnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Spaghetti Squash, 1812 grams (remove)Olive Oil, 1 tbsp (remove)Brown Sugar, 3 tsp packed (remove)Parmesan Cheese, grated, .5 cup (remove)Parsley, .5 cup (remove)Cilantro, raw, .5 tbsp (remove)Hazelnuts, .25 cup, chopped (remove)
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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FITJEANNA.
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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FITJEANNA.
Nutritional Info Amount Per Serving
- Calories: 270.1
- Total Fat: 12.7 g
- Cholesterol: 9.9 mg
- Sodium: 320.0 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 7.3 g
- Protein: 9.5 g
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