Lunch | Dinner

Pesto Spaghetti Squash w/ Avocado

(GF, RSF, Best in fall // winter)

Serves 1

We’ve never really gotten over the spaghetti squash as a pasta alternative. It provides quality fibre and still manages to taste great! It’s also really fascinating that it looks exactly like spaghetti!!!! This is another dish to add in a variety of seasonal veggies if you feel so called. We hope you love it as much as we do!


Spaghetti squash

  • 1 Spaghetti squash
  • 1 head broccoli, roughly chopped
  • 1 small zucchini, thinly sliced into half coin shapes
  • 1 avocado
  • 3 tbs pesto (see recipe below)
  • ½ lemon
  • 2 heaped tsp of capers
  • Olive oil
  • Sprinkle of nutritional yeast
  • S+P


  • 2 cups fresh basil leaves
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup olive oil
  • 1/3 cup pine nuts
  • 1 wedge of lemon, squeezed
  • 3 cloves garlic, minced
  • S+P to taste

GF – Gluten free
RSF – Refined sugar free
DF – Dairy free
V – Vegan
T – Tran-seasonal
Best in spring // summer


FOR THE Spaghetti squash

  1. Preheat oven to 200C // 400F.
  2. Cut the spaghetti squash in half (from top to bottom) and scoop out all the seeds. Rub the flesh with olive oil, S+P and place face up on a baking tray.
  3. Roast in the oven for approx. 45mins or until soft (poke with a fork).
  4. On a separate baking tray lined with parchment paper, place broccoli and zucchini and drizzle w/ olive oil, S+P.
  5. Roast for approx. 20mins (for efficiency – add in the final 20mins of the spaghetti squash).
  6. Remove the squash and other baking tray of veg and scrape the spaghetti squash out using a fork .
  7. Add all the veggies, spaghetti squash, pesto and capers into a large bowl and mix thoroughly (so the pesto is spread through evenly).
  8. Serve with ½ a lemon, ½ avocado and an extra drizzle of olive oil.


  1. Place all ingredients into a high-speed blender and blend leaving it slightly textured and chunky.
  2. Remove from blender
  3. Store leftovers in an airtight jar in the fridge for up to 1 week

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Loaded Veggie Pasta

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A Well Served Plate

We all have an innate knowledge of how to take care of ourselves but if we are overexposed to the noise of too many external opinions, our access to this personal formula can be compromised. Let’s simplify it here so you can choose your what, when, how and how much anytime you feel like it.many external opinions, our access to this personal formula
can be compromised. Let’s simplify it here so you can
choose your what, when, how and how much anytime you feel
like it.

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Over here at Body Medicine we truly see ‘Food as Medicine’ above all else. Mama Nature would want that for all of us. It’s empowering to understand that health is provided to us locally and sustainably and while supplements can be a huge benefit, nothing matters more than the very foundation of our diet.

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