Autumn Spaghetti Squash
1 Spaghetti Squash
2 tbsp Extra Virgin Olive Oil
2 tbsp Brown Sugar
1/2 cup Ricotta Cheese
1/4 cup Parmesan Cheese
1/4 cup Parsley
2 tbsp Thyme, fresh
1/4 cup Hazelnuts, toasted and chopped
Dash of Nutmeg
Salt and Pepper to taste
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.