Spaghetti Squash with Ricotta Hazelnuts Parsley
Ingredients
- 1 spaghetti squash, halved lengthwise, seeds removed
- 1/2 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 ricotta cheese
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup toasted hazelnuts, chopped
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