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Parmesan Zucchini and Spaghetti Squash with Pine Nuts Recipe

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  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Parmesan Zucchini and Spaghetti Squash with Pine Nuts recipe offers a delicious and healthy vegetarian dish that combines the nutty flavors of roasted spaghetti squash and toasted pine nuts with sautéed zucchini and a generous sprinkle of Parmesan cheese. Perfect as a light main course or a flavorful side, it’s low in calories and carbs while delivering satisfying textures and a buttery, nutty finish.

Ingredients

Vegetables

  • 1 medium spaghetti squash (about 3–4 pounds)
  • 2 medium zucchinis, sliced into half-moons
  • 2 tablespoons olive oil, divided
  • Salt and freshly ground black pepper, to taste

Other Ingredients

  • 1/4 cup pine nuts
  • 1/2 cup freshly grated Parmesan cheese
  • 1 garlic clove, minced
  • Optional: fresh parsley or basil for garnish

Instructions

  1. Preheat oven and prepare spaghetti squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with 1 tablespoon of olive oil and sprinkle with salt and pepper.
  2. Roast the spaghetti squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil. Roast in the oven for about 40-45 minutes, until the flesh is tender and can be shredded easily with a fork.
  3. Toast the pine nuts: While the squash is roasting, heat a small dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Be careful not to burn them. Remove from heat and set aside.
  4. Sauté the zucchini: In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the sliced zucchini, season with salt and pepper, and sauté for about 5-7 minutes or until tender but still slightly crisp.
  5. Combine and shred spaghetti squash: When the spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large mixing bowl.
  6. Mix all ingredients together: Add the sautéed zucchini, toasted pine nuts, and grated Parmesan cheese to the bowl with the spaghetti squash strands. Toss gently to combine all ingredients evenly.
  7. Season and serve: Taste the mixture and adjust seasoning with additional salt and pepper if needed. Garnish with fresh herbs like parsley or basil, if desired. Serve warm as a main or side dish.

Notes

  • You can substitute Parmesan cheese with a vegan alternative to make this dish vegan-friendly.
  • For extra flavor, add a squeeze of lemon juice or a pinch of red pepper flakes to the zucchini while sautéing.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • If you prefer, cook the spaghetti squash in the microwave to save time: prick with a fork and microwave on high for 12-15 minutes, turning halfway through.

Find it online: https://cookedbylina.com/parmesan-zucchini-and-spaghetti-squash-with-pine-nuts-recipe/