INGREDIENTS
1/2 cup
Cilantro, fresh
1/2 cup
Flat-leaf parsley, fresh
1
Spaghetti squash (about 4 pounds)
1 tbsp
Brown sugar, packed light
1
Salt and freshly ground pepper, Coarse
1 tbsp
Olive oil, extra-virgin
1
blanched hazelnuts (1 ounce)
1/2 cup
Parmesan cheese, grated