This recipe is a perfect low-carb, gluten-free alternative to traditional pasta. Spiralized yellow squash creates tender, colorful noodles that pair beautifully with a fresh basil almond pesto. Packed with flavor and bursting with vibrant green and golden hues, this dish is quick, healthy, and absolutely delicious. It’s a summer favorite, but honestly, it’s crave-worthy year-round!
Spiralized Yellow Squash Noodles with Basil Almond Pesto
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Italian
For the Squash Noodles
- 4 medium yellow squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Basil Almond Pesto
- 2 cups fresh basil leaves
- 1/3 cup toasted almonds
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil plus more for desired consistency
- 1 tablespoon lemon juice
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Optional Toppings
- Cherry tomatoes halved
- Grated Parmesan cheese
- Crushed red pepper flakes
Prepare the Squash Noodles
Spiralize the yellow squash using a spiralizer or julienne peeler. Place the noodles in a mixing bowl and sprinkle with salt. Let sit for 5 minutes to draw out excess moisture, then gently pat them dry with a paper towel.
Make the Pesto
In a blender or food processor, combine the basil leaves, toasted almonds, Parmesan cheese, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth, scraping down the sides as needed. Adjust the consistency with a bit more olive oil if necessary.
Sauté the Noodles
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spiralized squash noodles and sauté for 2-3 minutes, just until warmed and slightly softened. Avoid overcooking to maintain their texture.
Toss with Pesto
Remove the skillet from the heat and toss the squash noodles with the basil almond pesto, ensuring the noodles are evenly coated.
Garnish and Serve
Transfer the noodles to a serving platter and top with halved cherry tomatoes, extra grated Parmesan, and a pinch of crushed red pepper flakes if desired. Serve immediately.
Pairings
Serve this dish as a light main course or a side. Pair it with grilled chicken, shrimp, or baked salmon for added protein. For a vegetarian meal, enjoy it alongside a fresh garden salad or crusty bread.
FAQs
1. Can I use zucchini instead of yellow squash?
Absolutely! Zucchini works just as well and adds a slightly firmer texture.
2. What if I don’t have a spiralizer?
You can use a julienne peeler, mandoline, or even a sharp knife to create thin squash strips.
3. Can I use a different nut for the pesto?
Yes! Pine nuts, walnuts, or even cashews make excellent substitutes for almonds.
4. How do I store leftovers?
Store the noodles and pesto separately in airtight containers in the fridge for up to 2 days. Reheat the noodles gently and toss with pesto just before serving.
5. Is this dish gluten-free?
Yes, it’s naturally gluten-free and perfect for those avoiding gluten!
