First with a vegetable peeler or julienne slicer make squash "ribbons" by peeling lengthwise along the squash so small thin pieces come off. If you have a julienne slicer or a mandolin with a julienne slicer you will get a more specific shape for your noodle but both are delicious in this recipe. Add these "noodles" to a mid-sized mixing bowl.
In a separate small mixing bowl add the quick toss sauce and whisk together. If you prefer the pesto, blend this before adding 1/2 cup to the bowl.
Add in the toppings for the pasta, save the basil and toss with the sauce in the same bowl.
Then transfer the mix of sauce and toppings to the bowl with the pasta and toss well.
Serve your fresh mix on a plate with the fresh basil garnish.
Pro Chef Tip: If you plan to make the components of this meal in advance to take along to work or on an outing, for best results package the noodles separate from the toppings and sauce. Toss them together right before serving to prevent the squash from getting too soft or watery. If you are prepping in advance for the week the "noodles" will last 3-5 days in the refrigerator before tossing and make a great base for a quick meal throughout the week!