10+ Spaghetti Squash Zucchini Recipes for Healthy, Delicious Meals

Spaghetti squash and zucchini are great vegetables that can make delicious and healthy meals. If you’re looking to add more vegetables to your diet, these two ingredients can fit into many recipes. You can enjoy a variety of flavors and textures while keeping your meals light and nutritious.

Exploring different ways to prepare spaghetti squash and zucchini can elevate your cooking. From simple sides to main dishes, there is a lot you can create with these versatile ingredients. Whether you are vegan, gluten-free, or simply looking for lower-carb options, there’s a recipe for everyone.

1) Parmesan Garlic Spaghetti Squash with Zucchini

This dish combines spaghetti squash and zucchini for a tasty, low-carb meal. You’ll love the rich flavor of garlic paired with Parmesan cheese. It’s quick and easy to prepare, making it a perfect weeknight dinner option.

First, roast the spaghetti squash in the oven at 400°F (200°C) until tender. While it cooks, sauté zucchini with minced garlic in olive oil until soft. Once the squash is ready, scrape it into strands.

Mix the zucchini with the spaghetti squash and stir in freshly grated Parmesan cheese. This adds a creamy touch that enhances the dish’s flavor.

Serve warm and enjoy your delicious Parmesan Garlic Spaghetti Squash with Zucchini!

Ingredients

• 1 spaghetti squash (about 2 pounds)
• 2 zucchinis, sliced
• 4 cloves garlic, minced
• 4 tablespoons olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and scoop out the seeds.
3. Drizzle with olive oil, season with salt and pepper, and place cut side down on a baking sheet.
4. Roast for about 40 minutes, until tender.
5. While the squash roasts, heat olive oil in a skillet over medium heat.
6. Sauté zucchini and minced garlic for 5-7 minutes until soft.
7. Once the squash is done, use a fork to scrape out the strands.
8. Combine the spaghetti squash and zucchini in a bowl.
9. Mix in grated Parmesan cheese and serve warm.

2) Vegan Spaghetti Squash with Zucchini and Pesto

This vegan spaghetti squash dish is a delightful blend of flavors. It features fresh zucchini tossed with creamy pesto over tender spaghetti squash.

To start, roast your spaghetti squash to bring out its natural sweetness. While it’s baking, sauté sliced zucchini in a pan until soft.

Once everything is cooked, fluff the squash with a fork and mix it with the zucchini and pesto. This dish is light yet satisfying, perfect for any meal.

Ingredients

• 1 medium spaghetti squash
• 1 medium zucchini, sliced
• 1 cup vegan pesto
• Olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and scoop out the seeds.
3. Drizzle olive oil, salt, and pepper on the squash.
4. Place the squash face down on a baking sheet and roast for 30-40 minutes.
5. In a skillet, sauté zucchini in olive oil until soft.
6. Once the squash is cooked, fluff with a fork and mix in the sautéed zucchini and pesto.

3) Spaghetti Squash Zucchini Lasagna

Spaghetti squash zucchini lasagna is a healthy twist on a classic dish. You can enjoy all the flavors without the extra carbs. The spaghetti squash serves as a great base, while zucchini adds crunch and nutrition.

To make this dish, you start by roasting the spaghetti squash. Once cooked, shred it with a fork to create noodle-like strands. Slice your zucchini thinly to layer between the sauce and cheese.

Layer the spaghetti squash, zucchini, and your choice of meat sauce or marinara in a baking dish. Top with cheese if you like. Bake it at 375°F (190°C) until bubbly.

Ingredients

• 3 cups cooked spaghetti squash
• 1-2 zucchinis, sliced thin
• 2 cups meat sauce or marinara
• 1-2 cups shredded cheese (optional)

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Roast the spaghetti squash and shred.
3. Slice the zucchini thinly.
4. Layer spaghetti squash, zucchini, and sauce in a dish.
5. Top with cheese if using.
6. Bake for 25-30 minutes.

4) Roasted Spaghetti Squash with Zucchini and Herbs

This dish is a delightful way to enjoy the flavors of the season. Roasted spaghetti squash pairs perfectly with zucchini and fresh herbs for a tasty and healthy meal.

Start by preheating your oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds.

After that, place the squash cut side down on a baking sheet. Roast for about 30 to 40 minutes, until it’s tender.

While the squash is roasting, slice your zucchini and prepare the herbs. Once the squash is cool, use a fork to pull the strands apart.

Mix in the zucchini and your choice of herbs. This dish is simple, yet it’s packed with fresh flavors.

Ingredients

• 1 medium spaghetti squash
• 1 medium zucchini
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (like basil or parsley)

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and scoop out the seeds.
3. Place the squash cut side down on a baking sheet and roast for 30 to 40 minutes.
4. While it roasts, slice the zucchini and prepare herbs.
5. Once cool, use a fork to pull spaghetti squash strands apart.
6. Mix with zucchini and herbs. Enjoy!

5) Creamy Goat Cheese Spaghetti Squash with Zucchini

This creamy dish combines spaghetti squash and zucchini with a flavorful goat cheese sauce. It’s simple to make and perfect for a healthy meal.

Start by roasting the spaghetti squash until it’s tender. While that’s cooking, sauté zucchini in a bit of olive oil until it’s soft.

Next, prepare the creamy goat cheese sauce. Combine goat cheese, vegetable broth, and your favorite herbs in a skillet. Stir until smooth and heated through.

Mix the cooked spaghetti squash and zucchini into the sauce. Toss everything together for a delicious and hearty meal.

Ingredients

• 1 medium spaghetti squash
• 2 medium zucchinis, chopped
• 4 oz goat cheese
• 1 cup vegetable broth
• 1 tsp sage
• Olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Drizzle with olive oil, season, and roast for about 30-40 minutes.
4. Sauté zucchini in olive oil until soft.
5. In a skillet, combine goat cheese and vegetable broth. Heat until smooth.
6. Toss the spaghetti squash and zucchini with the sauce. Enjoy!

6) Zucchini and Spaghetti Squash Primavera

Zucchini and spaghetti squash primavera is a colorful and healthy dish. You can enjoy the fresh flavors of summer vegetables. This recipe is perfect for a light lunch or dinner.

Start by roasting your spaghetti squash until it’s tender. This normally takes about 40 minutes at 400°F (200°C). While it’s cooking, sauté sliced zucchini and other veggies like bell peppers and tomatoes in olive oil.

Once everything is ready, combine the spaghetti squash strands with the sautéed vegetables. You can add some feta cheese for extra flavor or keep it vegan. Season with salt and pepper to taste.

Ingredients

• 1 spaghetti squash
• 2 medium zucchinis, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• Feta cheese (optional)

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Drizzle with olive oil, salt, and pepper, then place cut-side down on a baking sheet.
4. Roast for about 40 minutes until tender.
5. In a pan, heat olive oil over medium heat and sauté zucchini, bell pepper, and tomatoes until soft.
6. Once the squash is cooked, scrape out the strands and mix them with the sautéed vegetables.
7. Add feta cheese if desired, and serve warm.

7) Spaghetti Squash with Zucchini and Tomato Bake

This dish is a tasty way to enjoy spaghetti squash along with zucchini and tomatoes. It’s simple to prepare and packed with flavor.

Start by roasting the spaghetti squash until tender. While it bakes, sauté diced zucchini and fresh tomatoes in olive oil. Season with garlic, salt, and pepper for a delicious base.

Once the squash is ready, scrape the strands into a baking dish. Mix in the sautéed vegetables and top with grated cheese. Bake the mixture until golden and bubbly.

This recipe is great for a healthy dinner!

Ingredients

• 1 spaghetti squash
• 1 large zucchini, diced
• 1 ½ cups cherry or grape tomatoes, halved
• ¼ cup olive oil
• 2 tsp minced garlic
• Salt and pepper to taste
• ¼ cup grated cheese (optional)

Cooking Instructions

1. Preheat the oven to 350°F (175°C).
2. Roast the spaghetti squash for about 40 minutes.
3. Sauté zucchini and tomatoes in olive oil with garlic.
4. Combine squash strands and sautéed veggies in a baking dish.
5. Sprinkle with cheese and bake for 15-20 minutes until golden.

8) Low-Carb Spaghetti Squash with Zucchini and Pine Nuts

This dish combines spaghetti squash, zucchini, and pine nuts for a healthy meal. It’s low in carbs and packs a lot of flavor. The toasted pine nuts add a nice crunch and nuttiness.

To begin, cook the spaghetti squash by roasting it at 400°F (200°C) for about 40 minutes. Let it cool and scrape out the strands with a fork. Meanwhile, sauté some zucchini in olive oil until tender.

Mix the zucchini with the spaghetti squash strands. Add Parmesan cheese for creaminess and top with toasted pine nuts for extra texture. This simple dish is tasty and satisfying.

Ingredients

• 1 spaghetti squash
• 1 medium zucchini
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• Olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half. Then, scoop out the seeds and place it cut-side down on a baking sheet.
3. Roast the squash for about 40 minutes.
4. Heat olive oil in a pan and sauté the zucchini until tender.
5. Once the squash is cool, scrape out the strands.
6. Combine zucchini, spaghetti squash, Parmesan, salt, and pepper in a bowl.
7. Toast the pine nuts in a dry pan until golden, then sprinkle on top before serving.

9) Spaghetti Squash and Zucchini Fritters

Spaghetti squash and zucchini fritters are a tasty way to enjoy these vegetables. They make a great snack or side dish. Plus, they’re easy to prepare!

To start, you will need cooked spaghetti squash and grated zucchini. Combine them with some flour, eggs, and seasoning. The result is a flavorful mix ready for frying or baking.

You can bake the fritters at 400°F (200°C) for about 20 minutes. This method keeps them crispy without added oil. If you prefer, frying is also an option for a golden finish.

These fritters are delicious served with a dip like sour cream or yogurt. Enjoy them warm and watch them disappear quickly.

Ingredients

• 1 cup cooked spaghetti squash
• 1 cup grated zucchini
• 2 eggs
• 1/4 cup flour
• Salt and pepper to taste
• Optional: garlic powder or herbs

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix spaghetti squash, zucchini, eggs, flour, and seasoning.
3. Form the mixture into small patties.
4. Place the patties on a baking sheet lined with parchment paper.
5. Bake for 20 minutes or until golden brown, flipping halfway.

10) Baked Spaghetti Squash with Zucchini and Feta

This baked spaghetti squash with zucchini and feta is a delicious way to enjoy a healthy meal. The combination of roasted squash and fresh zucchini makes it flavorful and satisfying.

Start by cutting the spaghetti squash in half and removing the seeds. Then, place it cut-side down on a baking sheet and roast at 400°F (200°C) until tender.

Meanwhile, sauté chopped zucchini in olive oil until it’s soft. Add garlic and cook for another minute. Once the squash is done, scoop out the strands into a bowl. Mix in the sautéed zucchini and crumbled feta cheese for added creaminess.

Return the mixture to the squash shells and bake for a few more minutes. This dish is perfect as a side or a main course.

Ingredients

• 1 spaghetti squash
• 1 medium zucchini, chopped
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Place the squash cut-side down on a baking sheet.
4. Roast for about 30-40 minutes until tender.
5. In a pan, heat olive oil and sauté chopped zucchini for 5-7 minutes.
6. Add minced garlic and cook for 1 more minute.
7. Scoop out the squash strands into a bowl and mix with zucchini and feta.
8. Return the mixture to the squash halves.
9. Bake for an additional 10 minutes.
10. Serve warm and enjoy!