Parmesan Zucchini And Spaghetti Squash With Pine Nuts Recipes

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SPAGHETTI SQUASH WITH PARMESAN AND PINE NUTS



Spaghetti Squash with Parmesan and Pine Nuts image

Easy to bake and fun to eat, this tasty side dish gets a flavor boost from pine nuts, Parmesan and herbs.

Provided by Deborah Harroun

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 7

1 spaghetti squash
1 tablespoon butter
1/2 cup toasted pine nuts
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
Salt and pepper

Steps:

  • Heat oven to 350°F. Line cookie sheet with foil. Set aside.
  • Using sharp knife, cut squash in half lengthwise. Use spoon to remove seeds. Place squash halves cut sides down on cookie sheet.
  • Bake until knife can be inserted with just a little bit of resistance, about 30 minutes.
  • Cool slightly. Using fork, gently remove strands of cooked squash. Measure out 6 cups of the squash, and place in large bowl.
  • Cut butter into small cubes, and add to warm squash. Stir in gently to melt butter. Add pine nuts, Parmesan cheese, basil and oregano. Season to taste with salt and pepper. Serve warm.

Nutrition Facts : ServingSize 1 Serving

ZUCCHINI AND SQUASH PARMESAN



Zucchini and Squash Parmesan image

Make and share this Zucchini and Squash Parmesan recipe from Food.com.

Provided by ksmall

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

4 zucchini, cut into 2 inch slices
4 yellow squash, cut into 2 inch slices
olive oil
grated parmesan cheese
italian seasoning
salt
black pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Coat the bottom of a glass dish or metal pan with olive oil.
  • Place the cut zucchini and squash slices in the dish.
  • Drizzle olive oil on top of the vegetables.
  • Sprinkle grated cheese on top.
  • Sprinkle Italian seasoning, salt and pepper on top.
  • Bake for 30 minutes.

Nutrition Facts : Calories 31.4, Fat 0.3, SaturatedFat 0.1, Sodium 19.6, Carbohydrate 6.6, Fiber 2.2, Sugar 3.4, Protein 2.4

SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS



Shaved Zucchini Salad with Parmesan Pine Nuts image

Provided by Ian Knauer

Categories     Salad     Appetizer     Vegetarian     Low Cal     Lunch     Parmesan     Pine Nut     Zucchini     Summer     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese

Steps:

  • Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
  • Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

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