Containing a spicy punch, this pesto is perfect for giving a strong taste to a spicy and low-fat spaghetti pumpkin. Instead of grilling the pumpkin halves, we decided to cut the pumpkin into rings. This results in longer swirling locks that mimic your favorite noodles. Since vegetables and herbs are first blanched with pesto, you can prepare them a few days in advance and store them in the refrigerator. This gluten-free and dairy-free vegan recipe is as delicious as it is, but if you want to take it to a higher level, it’s overkill with a hint of Parmesan cheese.