Roasted Spaghetti Squash with Herbs

INGREDIENTS

• 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1 tablespoon packed light-brown sugar
• Coarse salt and freshly ground pepper
• 1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped