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.

Recipe

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