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    Parmesan Zucchini and Spaghetti Squash with Pine Nuts

    By Julia | Updated: Oct 22, 2021 | Published: Sep 09, 2014 | 56 Comments

    117.2K shares
    • Facebook2.0K
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    Parmesan Zucchini and Spaghetti Squash with Pine Nuts - delicious way to combine lots of veggies in one dish. Shredded Parmesan cheese makes this healthy meal taste like comfort food!

    Parmesan Zucchini and Spaghetti Squash with Pine Nuts

     

    After I published the recipe for Parmesan Zucchini and Garlic Pasta, one of the readers left a comment that she added walnuts to the zucchini pasta, and it turned out really good. The idea of zucchini cooked in olive oil, topped with melted, freshly shredded Parmesan cheese AND then sprinkled with some kind of toasted nuts has been brewing in my head for a whole day on Monday.   And - voilà - all this thinking has thankfully not gone to waste and instead materialized into a delicious Parmesan Zucchini & Spaghetti Squash with Pine Nuts!

    Parmesan Zucchini and Spaghetti Squash with Pine Nuts in a large skillet

    This dish is so unbelievably good: the zucchini, spaghetti squash, Parmesan cheese and toasted pine nuts are meant to be together!

    As you can guess by the small number of ingredients, this recipe is extremely easy to make.

    First, bake the spaghetti squash at 425 Fahrenheit for 30-40 minutes.

    Parmesan Zucchini and Spaghetti Squash with Pine Nuts

    Second, cook zucchini in olive oil and garlic for about 5-7 minutes on medium-high heat, adding salt midway through cooking to make zucchini release its juices. Cook it covered, because you will want the juices from the zucchini to accumulate for when you add baked spaghetti squash and grated Parmesan cheese. The zucchini juices will coat the spaghetti squash and help the cheese melt beautifully throughout the whole skillet!

    Parmesan Zucchini and Spaghetti Squash with Pine Nuts

    This recipes is healthy, full of vegetables, gluten free, vegetarian.

    Other delicious recipes with spaghetti squash

    • Southwestern Stuffed Whole Spaghetti Squash - Southwestern Spaghetti Squash stuffed with chopped chicken, black beans, tomatoes, corn, green chilies, green bell pepper, spaghetti squash flesh, and topped and broiled with shredded Cheddar on top!
    • Parmesan Spaghetti Squash Skillet with Spinach, Bacon, Pine Nuts - Spaghetti Squash, Spinach cooked with garlic in olive oil, combined with bacon, topped with melted, freshly grated, Parmesan cheese AND then sprinkled with toasted pine nuts. Delicious, healthy, gluten free!
    • Bacon Spaghetti Squash Fritters with Parmesan - mini cakes made with spaghetti squash.
    4.91 from 31 votes

    Parmesan Zucchini and Spaghetti Squash with Pine Nuts

    Parmesan Zucchini and Spaghetti Squash with Pine Nuts - zucchini cooked in olive oil, topped with melted, freshly shredded Parmesan cheese AND then sprinkled with toasted pine nuts. 
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories per serving 417 kcal
    Author: Julia

    Ingredients

    • 3 tablespoons olive oil
    • 4 zucchinis , sliced, or 1 very large zucchini, sliced
    • 4 garlic cloves , minced
    • 1 spaghetti squash , medium size
    • 1 cup Parmesan cheese , shredded
    • ½ cup pine nuts , toasted
    • salt and pepper

    Instructions 

    How to cook spaghetti squash:

    • Preheat oven to 425 Fahrenheit.
    • Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
    • Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.

    How to cook zucchini:

    • Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 3 minutes, stirring, on medium heat, uncovered. Season with salt, stir, and continue cooking for another 3-4 minutes, covered, occasionally stirring, until zucchini softens and browns a bit. We are cooking it covered to preserve the juices. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.
    • Add spaghetti squash to the skillet with zucchini and mix to combine, on low heat.
    • Add freshly shredded Parmesan cheese into the skillet and stir on low heat to melt the cheese. Add salt and pepper, to taste. Top with toasted pine nuts.

    Nutrition

    Nutrition Information
    Parmesan Zucchini and Spaghetti Squash with Pine Nuts
    Amount per Serving
    Calories
    417
    % Daily Value*
    Fat
     
    30
    g
    46
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    17
    mg
    6
    %
    Sodium
     
    458
    mg
    20
    %
    Potassium
     
    908
    mg
    26
    %
    Carbohydrates
     
    26
    g
    9
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    15
    g
    30
    %
    Vitamin A
     
    875
    IU
    18
    %
    Vitamin C
     
    41.1
    mg
    50
    %
    Calcium
     
    391
    mg
    39
    %
    Iron
     
    2.7
    mg
    15
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword parmesan spaghetti squash, parmesan zucchini, zucchini and spaghetti squash
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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      Recipe Rating




    1. Cindy

      January 12, 2025 at 1:14 pm

      I'm still working through all the end of season squash I purchased and buy chance had a zucc and pine nuts too, this was so easy and so tasty... I added a 1/2 of an onion and a little half n' half with the parma...I really liked this...thanks!

      Reply
    2. Jazz

      October 05, 2024 at 12:18 am

      Wonderful recipe! I added cumin, coriander, cayenne, and some cooked quinoa I had on hand.

      Reply
      • Julia

        October 18, 2024 at 4:45 pm

        Hi Jazz! I love that you added all those spices and quinoa—sounds delicious!

        Reply
    3. Sharon Konnick

      March 23, 2023 at 12:25 pm

      I look forward to trying this, but I will add some diced tomatoes as well.

      Reply
      • Julia

        March 25, 2023 at 10:39 am

        Sharon, diced tomatoes would be delicious! Enjoy!

        Reply
    4. Ron

      September 25, 2022 at 12:16 pm

      I made this last night. The recipe is absolutely brilliant. The toasted pine nuts really make it wonderful.

      Reply
      • Julia

        October 02, 2022 at 6:40 pm

        Ron, I am so happy to hear this recipe was a success! Thank you for taking the time to write such a positive comment - I really appreciate it! 🙂

        Reply
    5. ambart51

      July 21, 2022 at 7:06 pm

      Not usually a fan of spaghetti squash but got some from our friends' garden as well as some zucchini! I found this recipe and decided to give it a try. I baked the spaghetti squash for 35 minutes. I cooked the zucchini for 4 minutes uncovered and continued cooking covered for 4 minutes. Other than these adjustments, I followed the recipe exactly. It was fabulous!! It's now a proud member of my favorite recipes!

      Reply
      • Julia

        August 22, 2022 at 5:01 pm

        Thank you so much for taking the time to share such a wonderful comment and the feedback about the cooking times! I really appreciate the feedback, especially the positive one! 🙂

        Reply
    6. Elizabeth

      April 22, 2022 at 8:23 pm

      I use this recipe pretty frequently as my main dish (I am a vegetarian). It's sooo good!

      Reply
      • Julia

        April 24, 2022 at 6:49 pm

        Elizabeth, I am so happy to hear you've enjoyed this recipe. Thank you for taking the time to share such a positive comment! 🙂

        Reply
    7. BARBARA NUNO

      April 25, 2021 at 5:27 pm

      Making it right now! I have yellow squash so hopefully it will be similar.

      Reply
    8. Rokenia Wells

      March 15, 2020 at 7:25 pm

      Amazing.. Just made this!!!! Thanks for the recipe

      Reply
    9. Alisha Ross

      January 14, 2020 at 2:10 am

      This so AMAZING! This is a dish that I would totally make for myself and probably keep for myself. My grandmother used to make something similar when I was a little girl.

      Reply
      • Julia

        February 19, 2020 at 10:17 pm

        So happy you found this recipe and liked it! Enjoy!

        Reply
      • Michelle

        September 24, 2022 at 3:32 pm

        Hi there! Is this a recipe that can be made a day ahead and heated in a roasting pan?

        Reply
        • Julia

          October 02, 2022 at 6:47 pm

          Michelle, you can make this a day ahead. But, I would add cheese only right before serving and would also add pine nuts right before serving (to prevent them from getting soggy).

          Reply
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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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