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 grated, 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!
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.
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!
This recipes is healthy, full of vegetables, gluten free, vegetarian.
Did you notice that the above recipe was gluten free? For more good gluten free recipes, check out my GLUTEN FREE SAVORY RECIPES board on PINTEREST: