Roasted spaghetti squash is tossed with a rosemary infused olive oil and freshly grated parmesan for an easy and delicious fall side dish!
6lbsspaghetti squash(I had two 3-lb squashes)
3sprigs fresh rosemary
2tbspminced fresh rosemary
2ozfreshly grated parmigiano reggiano cheese
cracked black pepper
sea salt1/2 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!