Roasted Spaghetti Squash with Herbs

Recipe adapted from http://www.marthastewart.com/

1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
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1 tablespoon extra-virgin olive oil, plus more for brushing
1 tablespoon packed light-brown sugar
Coarse 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
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1. Preheat oven to 400 degrees. Brush cut sides of squash with oil,
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and sprinkle with sugar
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and salt and pepper to taste.
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Place squash, cut sides down,
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on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.

2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.

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