Low Carb Parmesan Spaghetti Squash with Zucchini

Bowl of low-carb parmesan spaghetti squash with zucchini, topped with grated parmesan Save to Pinterest
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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!

Parmesan Spaghetti Squash with Zucchini in a bowl on top of a table

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!

If you are comparing low-carb vegetables, our zucchini keto guide explains zucchini’s carbohydrate and fiber content and links to more ways to use it.

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 their flavor is mild enough to take whatever you season them with — though they are softer and more watery than a wheat noodle, and they do not hold a bite the way pasta does. 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 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

Step-by-step photos of making Parmesan spaghetti squash with zucchini

Optional: Instead of 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?

Parmesan Spaghetti Squash with Zucchini in a bowl on top of a table

INGREDIENTS USED FOR DISH

Nutrition (per serving) 6 Servings

You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.

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Low Carb Parmesan Spaghetti Squash with Zucchini

Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Yield
6 servings
Course
Main Course
Cuisine
American
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Ingredients

All Ingredients

Nutrition Facts

6 servings per recipe
Trans Fat 0g 0% 0g 0%
Sugar Alcohols 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Coat one squash with olive oil, place it in a baking dish, and bake for 20 minutes at 350 degrees.

    Score a line around the squash with a fork before it goes in - a raw spaghetti squash is hard to cut, and this gives the knife somewhere to start.

    It comes out hot and it stays hot. Let it sit for a few minutes, hold it with a towel rather than a bare hand, and cut on a board rather than in the dish.

  2. Remove the squash from the oven and cut it in half. Place both halves back in the oven for 15 minutes at 350.

  3. Dice zucchini and cook over medium heat in a greased skillet, adding in garlic powder, Italian seasoning, and a pinch of salt.

  5. 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.

  6. 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.

  7. Optionally, top with mozzarella instead of the parmesan and let it melt.

Notes

Before You Start

  • Have olive oil to hand. The method uses it twice — coating the squash before it bakes, and greasing the skillet for the zucchini — but it is not on the ingredient list above, so it is not counted in the Nutrition Facts panel either. How much you use is your judgement; we have not fixed an amount for it.
  • A raw spaghetti squash is hard to cut, and a baked one is hot. The first bake is what makes it manageable. Score the line before it goes in, then give it a few minutes out of the oven, use a towel, and cut it on a board.

About the Cheese

The 3 tablespoons of parmesan go into the pan with the zucchini and sauce, not over the top — the finished dish in the photographs has a little extra scattered on for the shot. The mozzarella in the last step is an alternative finish rather than an addition: it goes on top and melts.

Other Recipes You Might Enjoy:

Keto Pulled Pork

Homemade Keto Gnocchi

Updated — September 23, 2026: There is now guidance on scoring the squash before baking and handling it hot, a heads-up that you need olive oil the ingredient list leaves out, and the parmesan is stirred in rather than sprinkled over.

Correction — August 23, 2026: The article understated this dish at about 5 g net carbs per serving. The recipe's Nutrition Facts panel now carries the figure calculated from the ingredients, which is nearer 14 g per serving.