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Author Notes: Upon roasting, spaghetti squash emits a lovely, flowery flavor; subtle but earthy. Because it is not as sweet as other winter squash varieties, sprinkling a generous spoonful of brown sugar atop the yellow strands is the best way to eat it “plain”. To retain the modest flavors, prepare with a light garnish, such as a mild cheese seasoned with herbs and nuts. This Spaghetti Squash with Ricotta, Hazelnuts & Parsley recipe, inspired by Whole Living's spaghetti squash with herbs, uses hazelnuts and breadcrumbs to offer a crunchy contrast to the silky spaghetti ribbons. —KvellintheKitchen
- 1 spaghetti squash, halved lengthwise, seeds removed
- 1/2 tablespoon plus 1 tablespoon extra-virgin olive oil, divided
- 1 teaspoon nutmeg
- 1 tablespoon packed brown sugar
- 2 tablespoons whole-wheat breadcrumbs, toasted
- salt & pepper
- 1/2 cup low-fat ricotta cheese
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup toasted hazelnuts, chopped
- 1. Preheat oven to 400 degrees. Brush cut sides of squash with ½ tablespoon oil (or spritz with an olive oil mister), salt & and pepper. Place squash, cut sides down, on a rimmed baking sheet lined with foil. Roast until tender, about 45 minutes. Let cool for 5-10 minutes.
- 2. With a fork, scrape the flesh of the squash to extract its long strands. Transfer to a large bowl. Add tablespoon of olive oil, ricotta, nutmeg, brown sugar, parsley, breadcrumbs, and hazelnuts, plus additional salt and pepper to taste. Toss all ingredients together and serve immediately, while squash is still warm.