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    Parmesan Zucchini and Spaghetti Squash with Pine Nuts

    Published: Sep 09, 2014 / 51 Comments

    117.0K shares
    • Facebook1.8K
    Recipe Print

    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.
    4.95 from 17 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
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 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.

    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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    Reader Interactions

    Comments

    1. Lindsey

      November 16, 2017 at 7:46 pm

      Sadly, I did not have any pine nuts or any other kind of nuts. I used everything else though, plus added some spinach and cilantro, and it was amazing. I definitely didn't have any leftovers! I can't wait to try this again with the pine nuts!

      Reply
      • Julia

        November 24, 2017 at 10:13 pm

        Thank you, Lindsey! I am so glad you liked it even without the pine nuts! 🙂

        Reply
    2. Christina Aleman

      April 15, 2016 at 7:13 am

      I've been looking for a unique and delicious pasta recipe when I found this. I think it's just perfect,l light and not so heavy recipe. Thanks for posting.

      Reply
    3. Frannie50

      January 22, 2016 at 10:46 pm

      I enjoyed this and loved a new recipe for spaghetti squash. I do agree with Jess that this needed more spice. Next time I'll add some basil or oregano, maybe a dash of cayenne.

      Reply
    4. Julie

      December 24, 2015 at 12:43 pm

      Hi! I am making this to take to a family gathering. Can I make this ahead and re-heat in the oven? I will add the pine nuts after the re-heat.

      Reply
    5. Christine

      October 27, 2015 at 3:55 pm

      I gave this recipe a shot and thought it was super delicious! I featured it on my blog where I try out ideas I find on Pinterest. Check it out! https://iampinderella.wordpress.com/2015/10/23/spaghetti-squash-zucchini-parmesan-and-pine-nuts-the-tale-of-a-perfect-fall-side-dish/

      Reply
    6. Cherish dellatore

      March 06, 2015 at 4:39 pm

      Great recipe loved the flavor... Any tips to get the spaghetti squash less watery?

      Reply
    7. Jess

      January 30, 2015 at 8:46 pm

      This was just ok, like if you happen to have all the ingredients on hand (which I did) it makes a decent meal. It was lacking something, maybe some fresh herbs would have contributed to the flavor. Satisfying and healthy, but not overly delicious.

      Reply
    8. Ashlee

      January 09, 2015 at 9:40 pm

      Amazing recipe! Thanks for posting. It my first time making spaghetti squash and your recipe was amazing! My hubby loved it!!

      Reply
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    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

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