Go Back
+ servings
Spaghetti Squash With Peas & Parmesan
Print Recipe
4.95 from 19 votes

Spaghetti Squash With Peas & Parmesan

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: DIET, DINNER, sides
Cuisine: gluten free, Italian, kids, low carb + keto, vegetarian
Servings: 4 servings
Calories: 33kcal
Author: Dani Spies


  • 1 tbsp olive oil
  • 2 cloves garlic chopped
  • 1 cup of frozen peas
  • 2 cups of cooked spaghetti squash
  • 1/4 cup of Parmesan cheese
  • Salt and pepper to taste


  • Heat olive oil in a large non stick pan and add garlic. Saute until the garlic is fragrant (a minute or so) and then add in the peas. Cook the peas for about 3-5 minutes before adding in the squash.
  • Stir everything together and cook until the squash and peas have heated through. Top with the cheese and season with salt and pepper. Enjoy!
  • Makes 4 heaping cup servings.


Calories: 33kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g | Vitamin C: 0.5mg | Calcium: 3mg