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Squash Noodles with Cherry Tomatoes, Pesto, & White Beans with cucumber and avocado salad

Active Time: 25 minutes / Cook Time: 5-7 minutes / Total Time: 30-32 minutes

Makes 4 servings, plus leftover pesto for the freezer

Chef’s Tip: The leftover squash noodles are delicious cold or at room temperature. Do not overheat them, or you will lose the fresh, raw taste of the pesto.

squash noodles with cherrytomatoes.jpg



  • 3 medium zucchini, spiralized (approximately 4-6 cups noodles)
  • 2 cups cherry tomatoes
  • 1 15 oz. can cannellini beans, rinsed and drained
  • ½ tablespoon coconut oil


  • 8 cups basil leaves
  • 2 cups flat-leaf parsley
  • 12 small cloves garlic
  • 1 cup dry roasted unsalted pistachios
  • 1/2 cup nutritional yeast
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 ½ to 2 cups olive oil, depending on desired consistency

Cucumber and Avocado Salad:

  • 1 tablespoon lemon juice
  • ½ tablespoon olive oil
  • Pinch each of sea salt and pepper
  • 1 large avocado, halved, pitted, and diced (plus leftover avocado from yesterday)
  • 1 cucumber, halved and cut into half-moons


  1. In a food processor, add basil and next 6 ingredients (through black pepper). Pulse until chopped. With the motor running, stream in olive oil. Puree until smooth. Set aside.
  2. Make the cucumber and avocado salad. Whisk together lemon juice, olive oil, salt and pepper. Add avocado and cucumber and toss. Set aside.
  3. In a large sauté pan over medium high heat, melt coconut oil. Add cherry tomatoes; cook for 3 minutes.
  4. Add squash noodles and toss to coat with the oil; add a splash of water if the pan seems dry. Cook, tossing, 2-3 minutes or until squash starts to tenderize. Stir in ½ cup pesto, tossing continuously so that the squash noodles are coated. Add cannellini beans until warmed through, 2 minutes more.
  5. Remove from the heat and toss with more pesto, if desired.
  6. Package 2 servings of squash noodles and salad for lunch tomorrow. Serve and enjoy the other two servings.
  7. Freeze ½ cup pesto to be used on Week 2, Day 5 for dinner and ½ cup pesto to be used Week 3, Day 4 for lunch.