Delicious Zucchini Spaghetti with Fresh Pesto

I’m so excited that my yellow crookneck squash is producing like gangbusters, because I’m loving being able to create delicious spaghetti-like noodles with my spiralizer, sautéing them and topping with fresh pesto using the basil I’ve got growing in the garden. They growing like crazy in pots this year so I can make my favorite squash dish at least once a week.

I’m not the only one who loves it–The Hubster thinks my recipe tastes so good it could easily be prepared in a restaurant. From a health standpoint, you can ditch the blood-sugar-inducing white flour version for the veggie one, and gives you a complete meal, because you’re getting some protein from the pine nuts and parmesan cheese you’ll use to create the pesto.



Delicious Zucchini Spaghetti with Fresh Pesto

Delicious Zucchini Spaghetti with Fresh Pesto


  • 2-3 medium sized zucchini or crookneck squash
  • 2/3 cup olive oil
  • 2 cups fresh basil
  • 1/4 lightly toasted pine nuts
  • 2 garlic cloves
  • 1/2 cup parmesan cheese
  • Salt and pepper to taste
  • Vegetable Spiralizer (good news! it's the cheapest I've ever seen now being sold on Amazon for $19.99)


  1. Process zucchini or squash in the Spiralizer. Set aside.
  2. In a food processor, mix the basil, pine nuts, garlic and cheese until mixture has the consistency of a thick paste.
  3. SLOWLY add the olive oil to the mixture and process until smooth.
  4. Add salt and pepper to taste.
  5. Heat up some olive oil in a large skillet on medium-high heat
  6. Add the veggie spaghetti and sauté and moving vegetable around constantly for about two minutes. Remove from heat and onto a plate. Pour the pesto mixture over the noodles and mix well. Eat immediately.
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