1 spaghetti squash, halved lengthwise, seeds removed1/2 tablespoon plus 1 tablespoon extra-virgin olive oil, divided
1 teaspoon nutmeg
1 tablespoon packed brown sugar
2 tablespoons whole-wheat breadcrumbs, toasted
Salt & pepper
1/2 cup low-fat or full fat ricotta cheese
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup toasted hazelnuts, chopped
1. Preheat oven to 400 degrees. Brush cut sides of squash with ½ tablespoon oil (or spritz with an olive oil mister), salt & and pepper. Place squash, cut sides down, on a rimmed baking sheet lined with foil. Roast until tender, about 45 minutes. Let cool for 5-10 minutes.
2. With a fork, scrape the flesh of the squash to extract its long strands. Transfer to a large bowl. Add tablespoon of olive oil, ricotta, nutmeg, brown sugar, parsley, breadcrumbs, and hazelnuts, plus additional salt and pepper to taste. Toss all ingredients together and serve immediately, while squash is still warm.