Roasted Spaghetti Squash with Peas and Herbs
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Cooling rack
- Chef's knife
- Cutting board
- Pastry brush
- Fork
- Mixing bowl
- Measuring spoon
- Measuring cup
- Grater
- Pepper mill
- Skillet
- Pot
- Slotted spoon
- Kitchen scale
Ingredients
- 1 spaghetti squash (about 4 lbs) halved lengthwise
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon light brown sugar, firmly packed
- salt and pepper, as needed
- ½ cup parmesan cheese, finely grated, plus more for garnish
- ½ cup flat-leaf parsley, roughly chopped
- ½ cup cilantro leaves, roughly chopped
- 1 cup frozen peas, thawed or fresh peas blanched
- ¼ cup blanched hazelnuts, toasted and roughly chopped
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