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.