Summer Squash Spaghetti with arugula pesto

Chef Celine's Summer Squash Spaghetti

ICE's Director of Nutrition demonstrated plating the dish on an Instagram Live in the hydroponic garden.

This week, Director of Nutrition Celine Beitchman, M.S., introduced her new programs, Culinary Nutrition and Food Therapy, with a sneak peek on social media.

Here's the recipe from her IG Live, where she spiralized summer squash and incorporated edible flowers from our hydroponic garden, while discussing nutrition, diets for individual lifestyles and plant-based cooking.

Learn more about our Health-Supportive Culinary Arts certificate programs here.


Summer Squash Spaghetti with Arugula Pesto

Yiealds 4-6 servings


  • 2 pounds zucchini or yellow summer squash, cut into 2-3 inch lengths
  • 3/4 ounce (about 1 cup) basil leaves, washed and dried
  • 1 ounce (about 1 cup arugula), washed and spun dry
  • 2 medium cloves garlic, peeled and minced
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons chickpea miso
  • 1/4 teaspoon sea salt
  • 1/4 cup pine nuts, soaked for 2-4 hours (about 1/3 cup yield after soaking)
  • 2-3 tablespoons lemon juice


  1. Using mandolin or spiralizer, cut squash into julienne or spin into long thin strands. Reserve cores with seeds for another use. Set squash aside in bowl.
  2. Turn on food processor and drop in basil, arugula, and garlic. Process until greens are roughly chopped.
  3. With machine running add oil, miso, salt and nuts through feeder tube until mixture is creamy but not completely smooth. Season to taste with lemon juice.
  4. Transfer squash to mixing bowl. Using tongs, toss with pesto and serve immediately.

Note: Squash spaghetti can be cut, and pesto can be made 1-2 days ahead, stored separately in airtight containers in refrigerator and mixed right before serving.

Meet Director of Nutrition Celine Beitchman, M.S.

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