Low Carb Parmesan Spaghetti Squash with Zucchini
October 8, 2018
Introduction
This incredibly tasty and satisfying low carb meal makes for a great dinner for the whole family! We love this Parmesan Spaghetti Squash with Zucchini dinner!
Click HERE to Pin Low Carb Parmesan Spaghetti Squash with Zucchini
Low Carb Parmesan Spaghetti Squash with Zucchini
My mom is the best cook I know! Occasionally she’ll come over to my house and we’ll make a dish together. I love those days! I get to learn from her and we spend quality time together. Some of my favorite dishes we’ve made together are low carb apple crisp and keto blueberry chocolate cake.
Recently we made this very simple but tasty parmesan spaghetti squash with zucchini. Healthy, low carb, and a quick and easy meal to make!
How Does Squash Compare?
If you’re missing noodles on a low carb keto diet, squash will become your best friend. If you told me that before I started a low carb diet, I would’ve looked at you like you were the craziest person and would’ve said “um, pass“. ? I’m still not too keen on vegetables but certain veggies I love. I never had spaghetti squash before starting a low carb diet because I had zero interest. Squash strands look like pasta and have a similar texture as pasta with a very mild flavor. This makes it perfect to use for dishes like these because you can season it to your liking, making it blend in to the dish. It’s also very inexpensive and and easy to prepare! So, if you ever doubted squash like I used to, try it! You might be surprised. ?
HOW TO MAKE PARMESAN SPAGHETTI SQUASH WITH ZUCCHINI
- Coat one squash with olive oil, place it in a baking dish, and bake for 20 minutes at 350 degrees. Note: to make step 2 easier, you may want to perforate a line around the squash with a fork, making it easier to cut in half. (Never cooked squash before? Get a better idea HERE)
- Remove the squash from the oven and cut it in half. Place both halves in the over for 15 minutes at 350.
- You’ll need three medium sized zucchini to dice.
- Add diced zucchini to a non stick pan and cook over medium heat in a greased skillet, adding in garlic powder, Italian seasoning, and a pinch of salt.
- Add in tomato sauce and tomato paste
- Add chicken broth and let simmer for about 8 minutes or until zucchini is tender.
- Add in Parmesan.
- Remove the seeds from the squash. Using a fork, scrape the inside of the squash in order to create “noodles.”
- Once you have created your noodles, add them in to the pan and mix together. Take off heat and top dish with parmesan.
Optional: Instead topping with parmesan (our favorite) feel free to top with mozzarella instead and allow it to melt. Either way.. YUM!
Why not try something new by adding these delicious keto turkey meatballs to your dish?
INGREDIENTS USED FOR DISH
- Rao’s Marinara Sauce – On a low carb/keto diet? Rao’s is known for their low carb marinara sauce. I’m telling ya.. this stuff is good!
- Parmesan Cheese – It’s good in the dish and to top the dish off!
- Chicken Broth – Welcome to flavor town. Chicken broth adds flavor to not only this dish but to most!
Nutrition (per serving) 6 Servings
Calories: 56.6 | Fat: 2.9g | Carbs: 6.85g | Fiber: 1.83g | Protein: 2.43g | Net Carbs: 5g
Click HERE to Pin Parmesan Spaghetti Squash with Zucchini
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Other Recipes You Might Enjoy:
Cheesy Mashed Cauliflower Shepherds Pie
Bacon Wrapped Parmesan Crusted Chicken
Reviews
40 minutes
6 Servings
Ingredients
| 1 squash | |
| 3 zucchini | |
| 1 tsp garlic powder | |
| 1 tsp italian seasoning | |
| 1 tsp salt | |
| 2 tbsp tomato paste, optional | |
| 1 cup Raos marinara sauce | |
| 1 cup chicken broth | |
| 3 tbsp parmesan |
Nutritional Information
Directions
Coat one squash with olive oil, place it in a baking dish, and bake for 20 minutes at 350 degrees. Note: to make step 2 easier, you may want to perforate a line around the squash with a fork, making it easier to cut in half.
Remove the squash from the oven and cut it in half. Place both halves in the over for 15 minutes at 350.
Dice zucchini and cook over medium heat in a greased skillet, adding in garlic powder, Italian seasoning, and a pinch of salt.
Add in tomato sauce, tomato paste, and chicken broth and let simmer for about 8 minutes or until zucchini is tender. Afterwords, add in Parmesan.
Remove the seeds from the squash. Using a fork, scrape the inside of the squash in order to create “noodles.” Once you have created your noodles, add them in to the pan and mix together.
Optional: Instead topping with parmesan feel free to top with mozzarella instead and allow it to melt.
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.