Preheat your oven to 350°F / 177°C. Lightly spray a baking sheet with cooking spray or brush with oil.
Place the squash halves cut-side down on the sheet.
Roast for 30 to 45 minutes, or until the squash is tender and a skewer can easily pierce the skin and flesh.
Remove from the oven and let it cool until you can handle it safely.
While the squash cools, place the hazelnuts on a small baking sheet and toast in the oven for about 5 minutes until fragrant.
Let them cool slightly, then coarsely chop and set aside.
Using a fork, scrape the inside of the squash halves to release the noodle-like strands.
Transfer all the strands to a large mixing bowl.
Heat the 1 Tbsp (15 ml) of olive oil in a small skillet over medium heat. Carefully add the sage leaves and fry for about 1 minute until crispy.
Remove the leaves with a fork and place them on a paper towel to drain.
Remove the skillet from the heat.
Stir in the maple syrup, molasses, nutmeg, salt, and pepper directly into the warm oil. Use a spatula to scrape this flavorful dressing over the spaghetti squash strands.
Add the chopped toasted hazelnuts and fresh parsley to the bowl.
Toss everything together until the squash is thoroughly coated.
Serve warm in shallow bowls, garnishing each portion with a crispy sage leaf.
Don't overcook the squash! It should be tender but still have a slight bite (al dente). Overcooked squash becomes watery and mushy.
Roast the spaghetti squash up to 2 days in advance. Store the cooked halves in the fridge and simply scrape out the strands and reheat when you're ready to assemble the dish.
