Pesto Presto Squash Noodles


  • 2 yellow squash
  • 2 zucchini squash
  • Salt
  • 1 Tbsp olive oil
  • 1/2-3/4 cup pesto (to taste)
  • 1/4 cup sun dried tomatoes
  • Optional: pine nuts and fresh ground pepper


1. Spiralize the yellow squash and zucchini into a colander. Lightly salt and let drain for 15 min. Afterward, blot with paper towels to dry.

2. Heat olive oil in a large skillet on medium heat and cook the spirals for 3 minutes. Add the pesto sauce and sun dried tomatoes and cook until heated. Plate and serve with optional pine nuts and pepper to garnish.

Serves 3-4

Lisa Mullin is a Certified Holistic Nutritionist whose passion is helping others eat for optimal health, weight, and wellness. Contact Lisa at or Like & Follow her Health and Wellness page on Facebook that shares nutrition, fitness, and health tips, as well as nutritious recipes at

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