Roasted Spaghetti Squash with Herbs

Roasted Spaghetti Squash with herbs

1 spaghetti squash about 4 pounds halved lengthwise seeds removed

1 Tbsp olive oil

1Tbsp brown sugar

Coarse salt and pepper

½ cup grated parmesan cheese (or no parm parm)

½ cup chopped fresh flat-leaf parsley

½ cup chopped fresh cilantro

¼ cup blanched hazelnuts toasted and coarsely chopped (or pine nuts)

Preheat oven 400.  Brush cut sides of squash with oil and sprinkle with sugar, salt and pepper.  Place squash cut side down on a rimmed baking sheet.  Roast until tender, 45 minutes.  Let cool slightly on sheet about 10 minutes

Scrape squash with a fork to remove in long strands.  Place in large bowl.  Toss with parm, cilantro and parsley.  Add nuts if using and toss.  Serve immediately