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Squash Spaghetti With Sage Pesto [Vegan, Gluten-Free]

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Spiralized veggies are a great way to get your pasta fix and cut down on carbs. This squash "spaghetti" consists of thick pumpkin noodles tossed in a fragrant sage pesto made from raw pumpkin seeds and almonds with a delicate touch of fresh parsley. Top it with fresh sage leaves and a sprinkle of nutritional yeast.

Squash Spaghetti With Sage Pesto [Vegan, Gluten-Free]




  • 10.6 ounces squash of choice
  • 20 fresh sage leaves
  • 2 tablespoons pumpkin seeds
  • 1/4 cup raw almonds
  • 2 teaspoons nutritional yeast
  • About a 1/4 cup extra virgin olive oil
  • A few tablespoons water, as needed
  • 1 tablespoon chopped fresh parsley
  • A few drops of lemon juice
  • Salt and pepper, to taste


  1. Spiralize the squash. Salt lightly, add a few drops of lemon juice, then stir to coat and let sit.
  2. Prepare the pesto be placing all other ingredients, except for olive oil and water, in a blender or food processor. Gradually add olive oil and water to achieve your desired consistency.
  3. Toss the spaghetti with pesto and serve immediately.





Homemade pasta, Italian classics, and more. I'm a landscape architect, but now my job is to cook and take food photos for magazines and companies . I'm vegan because I love animals and I want to do the best I possibly can for the environment. My goal is to help everyone get closer to having a vegan kitchen because it's necessary to protect our planet and resources and it is important to consume consciously. My vegan meals are healthy and ethical, but I also have a sweet tooth. To be convinced of how good they are, just try!



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