If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!
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.
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]
This Recipe is :
Dairy Free Gluten-free Recipes Grain Free Recipes High Fiber Low Carb Vegan No Refined Sugar Soy Free Sugar Free / Low Sugar Vegan Wheat Free
Serves
2Ingredients
- 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
Preparation
- Spiralize the squash. Salt lightly, add a few drops of lemon juice, then stir to coat and let sit.
- 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.
- Toss the spaghetti with pesto and serve immediately.
EXPLORE MORE RECIPES WITH THESE INGREDIENTS: