Spaghetti Squash and Zucchini Parmesan

Hey there! Summer is away and kickin here in FL.

While I am sure spaghetti squash is not in season, it was available at local Detweiler’s Farm Market and so we purchased. Over the past couple of weeks, the essence of flexibility has come up again and again. Although we (family & I) vow to eat locally and seasonally and primarily organic, there are times when we must bend our rigid ways and sway with what comes. For example, a couple weeks ago we purchased from the farmers market a squash we had never seen let alone heard of. On the evening of cooking this squash, we cut in to it and realize it was not even close to ripe. Hugely disappointed we had to go out for dinner that night (sounds crazy but when you want to know exactly what goes into your meal, going out can be a bummer). Another example of bending our ways came when shopping this past week for groceries. There was not a lot to choose from in the organic section and I had to be ok with what was presented or get in my car and drive 3-6 miles to another store that probably had a better selection of organic. Not to dive into the debate of conventional vs. organic or convenience vs. “driving the extra mile”. Not to dive into the ongoing battle of what to & not to bring into our home. This is simply my explanation of how being flexible to an extent can save unnecessary stress to an already unexpected situation.

That being said, we made spaghetti squash and zucchini parmesan and it was DELISH!

Makes 4 to 8 servings


1 large spaghetti squash (2-3 lbs)

1 large zucchini, grated

1/3 cup caramelized onions


salt and freshly ground black pepper

sprinkles of feta cheese

sprinkles of freshly grated Parmigiano-Reggiano cheese


1. Preheat oven to 350.

2. Pierce the spaghetti squash with a fork in several places. Microwave it on high power for 12 mins, rotating it every 3 mins. Let the squash cool, then cut it in half lengthwise and scoop out the seeds with a spoon. Scoop out the flesh into a large bowl. Add the zucchini and onions. Season with salt and pepper. Spoon the mixture into a 3-quart shallow baking pan. Bake for 40 – 45 mins.

3. Remove the baking pan from the over and turn the oven to broil. Top the vegetables with the grated cheese and place under the broiler until golden brown, about 5 mins. Let sit for 5-10 mins before serving.

**This recipe can also be made with tomato sauce.


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2 thoughts on “Spaghetti Squash and Zucchini Parmesan

  1. I remember making a spaghetti squash dish in Home Ec class in high school and thinking it was so easy to do. I forgot about it and it’s good to bring it back Keely style with some yummy additions!

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