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!
I have eaten a ton of different squash varieties, from butternut (for my absolute favorite Butternut Squash Soup) 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:
After baking in a 375 degree oven for an hour, it will look like this:
Take a fork or spoon and scoop out all the squash strands:
After you’ve scraped out all the squash, make a fresh rosemary infused olive oil:
Add the infused olive oil to your spaghetti squash along with some minced fresh rosemary:
And some freshly grated parmigiano reggiano as well:
Add some salt to taste and lots of cracked black pepper, and grate some extra cheese on top:
And you’re ready to eat! Enjoy.
Spaghetti Squash with Rosemary Olive Oil
Ingredients
- 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
Instructions
- 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!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
19 Comments on “Spaghetti Squash with Rosemary Olive Oil and Parmesan”
Simple but wonderful way to jazz up spaghetti squash. Thank you!
I am in the process of making the Roasted acorn squash recipe. It sounds delicious. I also want to try the spaghetti squash with rosemary olive oil. Thank you for the recipes!
this is making me so very hungry. Looks incredible!
The squash are in the oven right now….I can’t wait to try it! Thanks for posting this one!
Hi Ann, hope you like it! I love the texture of spaghetti squash. We’ll see what you think =)
Thank you Joanne, this looks really good, the only way I have had Squash is baked with Butter, Brown Sugar, Vanilla and a little nut meg, I’m looking forward to having it other ways because I really like it and the way it goes with about every thing.
spaghetti squash is so, so good! Love the rosemary olive oil with it!
Simple and delicious! We’ve gotten very into spaghetti squash at our house — will have to give this one a whirl!
I love spaghetti squash, but only serve it with pasta sauce. This recipe sounds great.
This looks so easy! I recently made some acorn squash. I had forgotten how GOOD squash is, and how much I love it, because it’s been a while since I’ve prepared any. I’ll be putting this on my menu for next week! 🙂
Joanne I haven’t seen a post from you in my inbox in so long. Hope you’re doing well. I haven’t tried spaghetti squash in years. Your version looks delicious. I may have to pick one up again and give it a try. It’s a great way to have spaghetti only without the carbs. Thanks for the reminder.
I’m such a huge fan of all winter squashes, but spaghetti squash is definitely one of my favorites. I think I could eat this entire recipe in one sitting! At least my taste buds would have a great time trying 😉
Hi Becca, I agree, it will be sad when squash season goes away! But I guess it’s always replaced with an influx of different kinds of produce from the next season =)
My post tomorrow is spaghetti squash! It is such an under used squash. I need to try to use it more and this recipes is on my must make list! I love the rosemary!
Totally blown away by your spaghetti squash post, yum!
This looks delicious. I’ve been dying to try making a spaghetti squash, and I’ve been totally on a rosemary kick too. This is perfect!
Hi Melissa, you should definitely try it, I love the stuff!
Thanks for this recipe. Now I have another way to use spaghetti squash. So far, I’ve only used spaghetti squash, in place of “real” spaghetti, with a quick lively tomato sauce to which I add a little browned turkey Italian sausage. My husband loves this as a main dish.
Hi Nancy, I have actually never tried it in place of pasta, so I’ll have to try it with your idea of tomato sauce and browned sausage!