Cut the squash in half. Scrape out the seeds from inside the squash. Season with a drizzle of oil, salt, pepper, and Mediterranean herbs.

Place the squash face-down in a roasting pan lined with baking paper. Roast for 40 minutes in 375 F (190 C) oven. If spaghetti squash is done, it will be soft and easily pierced. If not, continue baking.

Take squash out of the oven, let cool enough to be able to handle it. Separate the strands of squash with a fork and place in a medium bowl.

Add butter, salt, pepper, a pinch of nutmeg and 3 tablespoons Parmesan cheese. Stuff this mixture back into empty squash shells. Sprinkle with more Parmesan cheese and serve immediately.