Summer Squash Lemon Spaghetti

Summer Squash Spaghetti
Hey everyone! Chelsea from Chelsea’s Messy Apron here with a great summer recipe! This dinner is super simple to make and doesn’t require you to turn on your oven! Both things I appreciate in making dinner when it starts getting super hot outside.

You will use your stove-top, but that doesn’t heat up the home all that much 🙂 The spaghetti can be switched out for any kind of noodles and you can also switch up the veggies to whatever is coming out of your garden. The zucchini and summer squash is my favorite combo with the lemon spaghetti, but tomatoes, steamed beans, or peas would also taste great in this dish. Enjoy!

Summer Squash Spaghetti

Here are some more easy dinner recipes from Chelsea’s Messy Apron:

Healthy and easy dinner recipes

Crockpot cheesy enchilada quinoa 

Crockpot quinoa, chicken, and sweet potato fajitas

One skillet sweet potato burrito bowls

One skillet lemon chicken and red potatoes

Summer Squash Spaghetti

Summer Squash Lemon Spaghetti

Prep Time 15 minutes
Total Time 15 minutes
Author Chelsea Lords
Servings 6 Servings

The zucchini and summer squash is my favorite combo with the lemon spaghetti, but tomatoes, steamed beans, or peas would also taste great in this dish. Enjoy!

Course Dinner, Main Course
Cuisine American, Italian American
Keyword Spaghetti Recipe, summer squash lemon spaghetti


  • 1 package white spaghetti
  • 1/2 cup olive oil
  • 1/2 teaspoon garlic minced
  • 5 cups assorted zucchini and summer squash
  • 1/3 cup pine nuts optional
  • 2/3 cup Parmesan cheese freshly grated
  • 2/3 cup plain breadcrumbs
  • 2-3 tablespoons lemon juice freshly squeezed
  • Salt and pepper


  1. Prepare the spaghetti according to package directions and cook all the way through. Drain when the noodles are done cooking and return the noodles to the pot.
  2. Chop up the zucchini and summer squash (measure out 5 cups after cutting) by cutting the squashes into coins and then lengthwise and width-wise through the coins.
  3. Place the pine nuts in the pan without any oil over medium heat. Lightly toast by stirring until lightly brown. They will burn easily so watch carefully.
  4. Next, combine the olive oil and garlic in a large saucepan over medium-low heat. Stir until fragrant.
  5. Add the chopped squash and zucchini to the olive oil mixture. Stir until they are tender.
  6. Add in the Parmesan cheese and breadcrumbs. Season generously (or to taste) with salt and pepper. Stir until well combined.
  7. Add the zucchini and squash mixture to the drained spaghetti. Add in the lemon juice, salt and pepper to taste, and the previously toasted pine nuts. Stir until combined.
  8. Tongs work best for tossing the ingredients together.
  9. Enjoy immediately.
Nutrition Facts
Summer Squash Lemon Spaghetti
Amount Per Serving
Calories 595 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 5g25%
Cholesterol 8mg3%
Sodium 273mg11%
Potassium 492mg14%
Carbohydrates 70g23%
Fiber 4g16%
Sugar 5g6%
Protein 18g36%
Vitamin A 275IU6%
Vitamin C 18mg22%
Calcium 183mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Chelsea Lords

Chelsea is the blogger behind Chelsea’s Messy Apron. She is always experimenting in the kitchen and making new things to eat. “Or I am in the kitchen eating. Both are good.” She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

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