Parmesan Zucchini & Spaghetti Squash with Pine Nuts

Growing up in the Midwest I have a love for all things rich, creamy, and hearty.  But, as I’m sure most of you know those kinds of foods are not so friendly on the waistline.  If you’ve been following me for some time, you know that I’m always on the hunt for delicious, quick and healthy dishes that don’t leave me, or my family feeling deprived. I’ve always had a love of vegetables, but unfortunately my kids and sometimes hubby too, are not to keen on my vegetable rich meals.  Sigh.  So finding healthy meals my whole family loves is a job in and of itself! I came across this recipe and thought I’d give it a try thinking I could trick my kids into thinking it’s a “pasta dish”. Ha!  And guess what, it worked!  My kids and hubby too, gobbled this up with no fuss or hesitation, and that’s a win in my book! Yay!  This recipe is so easy to make.  I added rotisserie chicken that I had leftover in my fridge and I think it added extra flavor and protein to make this a more complete meal.  This recipe is perfect for a weeknight or busy weekend meal!  Hope you enjoy!!

Kristyn

Author and photo credit: Julia from www.juliasalbum.com

Cook time: 60 min.                                           Yield: 4 servings

Ingredients: 

3 Tbsp of Olive Oil

2 medium sized Zucchinis, sliced

4 Garlic Cloves, minced

1 medium Spaghetti Squash

1 cup of Freshly Grated Parmesan Cheese

1/2 cup of Pine Nuts, toasted

salt and pepper

1/2 of a Rotisserie Chicken, shredded (optional)

Instructions: 

To cook the spaghetti squash:

1. Preheat oven to 425 degrees

2. Cut squash into 2 halves.  Scoop out the fiber and seeds.  Spray baking sheet with cooking spray and place both halves on baking sheet cut side down.

3. Bake for 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.

To cook the zucchini:

4. 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.

5. Add spaghetti squash to the skillet with zucchini and mix to combine, on low heat.

6. Add freshly shredded Parmesan cheese to the skillet and stir on low heat to melt the cheese.  Add salt and pepper, to taste.  Top with toasted pine nuts.

Optional:  I added some leftover rotisserie chicken to make it a complete meal.