A delicious side dish that is sure to get rave reviews. Pecans, pine nuts, hazelnuts or any of your favorite nuts can be easily substituted for the walnuts.
Ingredients:
1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
1 tablespoon extra virgin olive oil, plus more for brushing
1 tablespoon packed brown sugar
sea salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup chopped fresh flat leaf parsley
1/2 cup chopped fresh cilantro
1/4 cup walnuts, toasted and coarsely chopped
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, walnuts, 1 teaspoon salt, and pepper to taste.
Toss, and serve immediately. Serves 4