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

Spaghetti Squash in Bowl with Parmesan and Herbs

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:

Scooping Seeds Out of Spaghetti Squash with Melon Baller

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

Cooked Spaghetti Squash Half on Board

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

Scooped Spaghetti Squash Threads on Spoon

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

Rosemary Sprigs in Olive Oil in Skillet

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

Cooked Spaghetti Squash with minced Rosemary

And some freshly grated parmigiano reggiano as well:

Parmesan Cheese Sprinkled on Spaghetti Squash in Bowl

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

Spaghetti Squash Mixed with Rosemary Olive Oil and Cheese in Bowl

And you’re ready to eat! Enjoy.

Baked Spaghetti Squash with Cheese

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!

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  • 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

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.