Healthy Recipe

Spaghetti Squash and Zucchini Parmesan

Recipe By:
Celine
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  • Total Time 40 min Ico-add
  • Yield 4 Servings
  • Level Medium

This recipe for spaghetti squash and zucchini parmesan makes for an excellent side dish or, in a larger quantity, a vegan main dish.
 

Ingredients

  • 1 spaghetti squash, quartered
  • 1 cup water
  • 1 1/2 cups zucchini, shredded
  • 1/2 cup tomato, diced
  • 1/3 cup green onions, sliced
  • 4 tablespoons parmesan cheese, grated
  • 1 tablespoon lemon juice
  • 1 teaspoon basil
  • 1/4 teaspoon dill
  • 1/4 teaspoon ground black pepper
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Directions

  1. 1. Place the squash, cut side up, in a Dutch oven. Add the water, cover and bring to a boil. Reduce the heat and simmer for 13 to 17 minutes, or until squash fibers pull apart easily with a fork. Remove the squash from the pan and drain well.
  2. 2. Scoop out and discard the seeds. Using two forks, fluff the flesh into strands.
  3. 3. In a steamer basket over simmering water, steam the zucchini, covered, for three minutes; remove from the heat. Discard the cooking liquid from the Dutch oven and dry the pan well.
  4. 4. Combine the spaghetti squash, zucchini, tomatoes, and green onions to the pan. Stir in the Parmesan, lemon juice, basil, dill and pepper. Toss well to cmbine thorouoghly.
  5. 5. Cook for about five minutes over a medium high burner to heat through.