Roasted Spaghetti Squash with Herbs and Toasted Hazelnuts

-Preheat your oven to 400 degrees.

-Cut 1 spaghetti squash in half the long way.

-Remove the seeds.

-Brush cut sides of squash with 1 TBS extra virgin olive oil.

-Then sprinkle with 1 TBS brown 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.

-Grate ½ cup Parmesan cheese.

-Chop up the following:

½ cup cilantro

¼ cup toasted hazelnuts

-Toss the squash with 1 TBS butter and the Parmesan, cilantro and hazelnuts.

-Season with 1/2 tsp sea salt, and some freshly ground black pepper to taste.

-Toss, and serve immediately.