Spaghetti Squash with Hazelnuts

Ready for an unexpected treat? This yummy recipe features the smoky flavor of hazelnuts.

Hazelnuts contain healthy fats that can help clean out the plaques from blood vessels. They are also rich in proteins, fiber, essential vitamins and minerals. And last but not least, hazelnuts contain a rich supply of phytosterols, which are found in nature’s most powerful antioxidants.

-1 spaghetti squash
-Olive oil to taste
-Juice from 1/2 lemon
-Salt to taste
-Hazelnuts to taste

Split the squash by making an incision along the top with a small, sharp knife. Then, use a bigger knife to split it down the middle. Scoop out the seeds and place cut-side down in a large pan or on a baking sheet. Roast the squash at 375 until pierced easily with a fork, about 30 minutes. Allow to cool slightly, then scrape out the insides and drizzle with olive oil, lemon juice and salt.

Coarsely chop hazelnuts and mix in (the amount of hazelnuts is dependent on your palate).

Serve warm or cold.