Spaghetti Squash with Rosemary Olive Oil and Parmesan

Roasted spaghetti squash is tossed with a rosemary infused olive oil and freshly grated parmesan for an easy and delicious fall side dish!

Baked Spaghetti Squash Recipe @fifteenspatulas

I have eaten a ton of different squash varieties, from butternut to carnival to sweet dumpling to acorn, but I admit I only tried spaghetti squash recently.

The reason?

The name “spaghetti squash” just didn’t sound appealing to me so I always grabbed one of the varieties I was familiar with. All I can say is I feel like a fool for not trying it earlier. The texture and flavor are delightful, and I’m officially obsessed with spaghetti squash. It’s unbelievably easy to prepare and makes a good side for so many dishes.

You’re going to start out by cutting the squash in half, and scraping the seeds and stringy stuff out with a melon baller:

Spaghetti Squash Recipe

After baking in a 375 degree oven for an hour, it will look like this:

Spaghetti Squash Baked

Take a fork or spoon and scoop out all the squash strands:

How to Make Spaghetti Squash

After you’ve scraped out all the squash, make a fresh rosemary infused olive oil:

Olive Oil Spaghetti Squash

Add the infused olive oil to your spaghetti squash along with some minced fresh rosemary:

Rosemary Spaghetti Squash Recipe

And some freshly grated parmigiano reggiano as well:

Parmesan Spaghetti Squash Recipe

Add some salt to taste and lots of cracked black pepper, and grate some extra cheese on top:

Baked Parmesan Spaghetti Squash

And you’re ready to eat! Enjoy.

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Spaghetti Squash with Rosemary Olive Oil

 Roasted spaghetti squash is tossed with a rosemary infused olive oil and freshly grated parmesan for an easy and delicious fall side dish!
Course Side Dish
Cuisine American
Keyword parmesan spaghetti squash, spaghetti squash
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 162kcal


  • 6 lbs spaghetti squash (I had two 3-lb squashes)
  • 1/4 cup olive oil
  • 3 sprigs fresh rosemary
  • 2 tbsp minced fresh rosemary
  • 2 oz freshly grated parmigiano reggiano cheese
  • cracked black pepper
  • sea salt 1/2 tsp or to taste


  • Preheat the oven to 375 degrees F.
  • Cut each spaghetti squash in half and scrape out the seeds and any stringy stuff around the seeds with a melon baller (and discard). Place the spaghetti squash on a sheet pan and roast for one hour. Take a spoon or fork and scrape out the squash from the skin.
  • Add the olive oil and rosemary sprigs to a small pan and heat over medium low for 15 minutes to allow the rosemary to infuse the oil with its flavor. Add the olive oil to the spaghetti squash, and also add the minced fresh rosemary and cheese. Season with black pepper and salt to taste. Feel free to add more cheese or rosemary if you prefer more. Serve and enjoy!


Calories: 162kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 154mg | Potassium: 267mg | Fiber: 3g | Sugar: 6g | Vitamin A: 345IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 0.8mg