Gluten Free Pasta with Delicious Moringa Pesto!

Looking for a delicious fall recipe that won’t pack on the pounds? Look no further than the miraculous root vegetable – spaghetti squash. With a fiber content equal to that of traditional spaghetti (two grams per cup), spaghetti squash dishes will keep you every bit as full as traditional pasta without eating hundreds of calories!

To compare the two: one cup of cooked spaghetti made from white, enriched noodles, contains approximately 220 calories, 42 grams of carbohydrates and very few nutrients.

On the other plate: one cup of cooked spaghetti squash contains approximately 42 calories, 10 grams of carbohydrates, and a host of important nutrients such as vitamin A and potassium.

Spaghetti squash is also rich in the B vitamins riboflavin, niacin, and thiamin, as well as folate, which supports the formation and development of new cells and may help prevent birth defects, making this squash an ideal food for pregnant women.

Potassium, a mineral that maintains proper muscle and nerve function, is also present in spaghetti squash, making it helpful for people with high blood pressure. Spaghetti squash also contains the essential minerals calcium, iron, phosphorus, and zinc.

All of these nutrients, combined with the added benefits of moringa in this pesto recipe, results in a delicious and filling dinner that will help you stay strong and healthy as the weather cools off.



  • 1 large or 2 small spaghetti squash


  • 2 tsp Kuli Kuli Organic Pure Moringa Powder
  • 1/4 cup (30 g) raw cashews
  • 1/4 cup (33 g) toasted pine nuts (or raw walnuts)
  • 1/2 tsp sea salt
  • 2 cups fresh basil
  • 3 cloves garlic, minced
  • 1/4 cup extra virgin olive oil


For the squash:
  1. Preheat oven to 400 degrees F and line a large baking sheet with foil.
  2. Carefully halve spaghetti squash lengthwise using a sharp knife.
  3. Scoop out the seeds.
  4. Brush the interior with olive oil and sprinkle with a little salt.
  5. Place cut-side down on baking sheet and roast for 45 minutes or until the edges brown and the inside becomes very tender and loose.
  6. Remove from oven and set aside to cool.

For the moringa pesto:

  1. Blend cashews, pine nuts, nutritional yeast, and sea salt in a blender or food processor and pulse until it becomes a fine meal.
  2. Add basil, garlic and olive oil and puree into a fine paste.


  1. Use a fork to scoop out the spaghetti squash angel hair strings and place them on your plate.
  2. Top with desired amount of pesto and enjoy!