Recipes

Preheat oven to 400 degrees.

Cut squash in half lengthwise and remove seeds. Consider saving seeds for roasting.

Brush cut sides with 1 tbsp of olive oil and sprinkle with brown sugar. Season with salt and pepper to taste.

Place squash cut-side down on rimmed baking sheet.

Roast for about 45 minutes or until tender.

Cool for about 10 minutes.

Scrape squash with a fork to remove long, spaghetti-like strands.

Place strands in a large bowl and add remaining olive oil, plus ricotta, parmesan, parsley, thyme, hazelnuts, nutmeg, and salt and pepper. Toss and serve immediately.