A vos frigos - No-waste recipes : squash and herbs

Supported by Fonds Éco IGA and in collaboration with La Tablée des Chefs and Jour de la Terre, À vos frigos workshops are currently touring Quebec and New Brunswick in an effort to help citizens reduce household food waste. To register or learn more about it, click here. 

À vos frigos video capsules offer tips, tricks, and no-waste recipes so you'll never have to waste another thing.


  • 30 mL (2 tbsp.) nuts or seeds of choice (pine nuts, walnuts, sunflower seeds, pumpkin seeds, or others)
  • 4 cloves of garlic
  • 2 good handfuls of greens or fresh herbs of choice (arugula, spinach, basil, parsley, cilantro...)
  • Fat (olive oil, butter, sunflower oil, coconut oil...)
  • 125 mL (½ cup) aged hard cheese (Parmesan or other types)
  • 1 squash
  • Small vegetables you have in the fridge (cherry tomatoes, diced tomatoes, or others)
  • Herbs (leaves removed)
  • Salt and pepper
  • Shaved cheese 


1. Preheat the oven to 200°C (350°F).

2. For the pesto:
- Roast nuts in a skillet. Set aside.
- Remove germ and chop 2 cloves of garlic. Set aside.
- Using a food processor, purée greens or herbs with 125 mL (½ cup) of oil, the cheese, and reserved roasted nuts and chopped garlic.

3. Cut squash in half, scoop out seeds, place it face down on a baking sheet, brush with fat, and then cook for 40-50 minutes (until tender) in a 200°C (350°F) oven. When the squash is cooked, scoop out the flesh and shred it.

4. Heat 80 mL (⅓ cup) of oil in a skillet and sauté the small vegetables, herb leaves, and 2 cloves chopped garlic.

5. Mix pesto with the reserved shredded squash and then heat it in a skillet; season with salt and pepper.

6. Place mixture in emptied squash shells, add the cooked small vegetables, and top with shaved cheese.

TIPS AND TRICKS: Use squash seeds as side dish or in a salad

1. Rinse seeds in strainer with lots of water. There should not be any orange strands remaining.

2. Pat seeds to dry them as much as possible with a tea towel.

3. Spread seeds out on a baking sheet, drizzle with oil, season with salt, and toss well to coat.

4. Place in a 180°C (375°F) oven and turn after 10 minutes. The seeds are ready when golden brown.