Zucchini and yellow squash – both considered “summer squash” – are versatile vegetables with similar nutritional profiles. While they are low in calories, they contain 2 grams of protein and fiber per vegetable, along with a huge dose of Vitamins A, C, and D, omega-3s, and a slew of other nutrients and minerals. Fresh squash is in abundance from May through the end of summer. There are endless ways to enjoy these powerhouse veggies – we just happened to be craving pasta and avocados. The pesto-inspired sauce is easy to make, low in calories, and fresh and flavorful.
You’ll need a spiraler for this recipe. We ordered ours from Amazon and we’ve been thoroughly impressed with it. And at just $30, you can’t go wrong. Don’t have a spiraler? Just chop the squash instead!
Recipe Time: 15 minutes
Ingredients [feeds 2 hungry people]
2 yellow squash
1 large avocado
2 T. lemon juice
a small handful of basil
freshly ground black pepper
1 cup cherry or grape tomatoes [optional]
Chop the ends off the squash and zucchini. Start spiraling the veggies, stopping often to chop the spiraled squash. If you continuously spiral the entire veggie, you’ll end up with a bowl of really, really, really long noodles. Which is ok… if you feel like fighting your pasta when you eat it.
Mix the spiraled “noodles” together with your hands in a bowl, combining the yellow and zucchini together. Set aside for later.
Now for the pesto. ‘Cause the pesto is really what it’s all about, right? Combine avocado, lemon juice, and basil in a food processor or blender. Add a dash of salt and pepper. Blend until the consistency is smooth throughout.
Use a rubber spatula to empty the pesto into the bowl of pasta. Stir it all together and add the tomatoes. Serve it up and enjoy!