Spaghetti Squash with Low-Amine Pesto

Spaghetti Squash with Zucchini and Low Amine Pesto

Spaghetti Squash with Zucchini and Low Amine Pesto

Making gluten free or amine free / low amine pasta dishes can be difficult. This low amine solution is sure to please all with its rich, yet light flavors. I would suggest serving it with a protein of some sort, such as butter-sauteed prawns or fried/baked tofu.

Serves 4

1 medium sized spaghetti squash

3 zucchini

1/2 onion, thinly sliced

4 Tbsp grapeseed oil

1 C fresh basil leaves, fairly well packed

6 large cloves garlic, slivered

1/2 C low amine pesto

Pinch of sea salt & pepper

1/2 C water

Garnish of minced, fresh parsley

Lime wedge

  • Poke a couple holes in your spaghetti squash. I hit mine twice with the cleaver to put a 2″ slash in it for steam to escape.
  • Microwave squash on high for 10 minutes, rotating once when halfway done. Microwave times vary – it is done when the sides of the spaghetti squash easily cave in with a gentle press of a finger. Remove carefully using oven mitts, and cut in half to cool.
  • Slice zucchini in half lengthwise, then cut into bite sized pieces.

Use 3 zucchini for spaghetti squash recipe. I used two small/medium sized zucchini and one mutant zucchini. Garlic bulb added for size perspective.

  • Heat your stove top to medium low and in a non-stick pan, fry the zucchini in 2 Tbsp oil, uncovered, for 15 minutes. Stir/flip zucchini as necessary.
  • While the zucchini is cooking, use a fork to remove seeds from squash. Toss, or roast them later for a snack.
  • Pull spaghetti squash flesh out with a fork. It should “shred” out easily.
  • Wash basil leaves and slice them into slivers about 1/2 – 1″ long.
Shredding out Spaghetti Squash

To shred Spaghetti Squash, use a fork and gently pull threads toward center of squash from the edges.

  • At about the 15 minute mark on the zucchini, add in the basil, salt, onion, and pepper. Mix in well and stir occasionally.
Zucchini, onion, and basil

Zucchini, onion, and basil

  • In a separate non-stick pan/wok, on medium high heat, add 2 Tbsp oil. When the pan is hot, add garlic and cook till just fragrant, about 1-2 minutes.
  • Add spaghetti squash to pan and mix well. Cook for 10 minutes, stirring occasionally.
  • Mix low amine pesto to spaghetti squash with 1/2 C water. Gently stir together until evenly coated.
Spaghetti squash and low amine pesto

Gently mix Spaghetti squash with 1/2 C low amine pesto and 1/2 C water.

  • Plate with zucchini served over the top of the pesto spaghetti squash and garnish with minced parsley.
  • Serve with a lime wedge on the side, or with the juice of one wedge squeezed evenly over the top.


Low Amine: squash, zucchini, onion, grapeseed oil, basil, garlic, salt, pepper, parsley, lime

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3 CommentsLeave a comment

  1. This spaghetti squash recipe sounds really good. I love pasta, but have been trying to cut down on carbs, which is hard to do on a low amine diet. I really appreciate tasty substitutions like this. Thanks.

  2. [...] Spaghetti Squash with Low-Amine Pesto ( [...]

  3. [...] act. Enjoy low amine pesto as a dip, a sauce, a spread, on pasta (or even a pasta substitute, like spaghetti squash), or any other way you’d use regular pesto. [...]

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