-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 parsley
1 TBS rosemary
¼ cup toasted hazelnuts
-Toss the squash with 1 TBS butter and the Parmesan, herbs and hazelnuts.
-Season with 1/2 tsp sea salt, and some freshly ground black pepper to taste.
-Toss, and serve immediately.