Spaghetti Squash with Avocado Pesto
| Prep Time: 10 min | Serves: 6 |
| Cooking Time: 60 min | Yield: 1/2 cup servings |
"This flavorful squash can always be found in the kitchen at the ranch as a creative replacement for white pasta. Add grilled chicken and a tomato salad and you have a meal. The avocado pesto is also delicious as a sandwich condiment or drizzled over sliced tomatoes." Biggest loser simple swaps book.
Ingredients
- 2 lb Squash, Spaghetti
- 1/2 medium Avocado
- 1/4 cup Basil, Fresh
- 1 tbsp Chive
- 2 tbsp Grated Parmesan Cheese
- 1 tsp Garlic
- 1 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1/3 cup Water
- 2 tbsp Basil, Fresh
Directions
Preheat the oven to 375. Lightly coat a baking sheet with olive oil cooking spray.
Pierce the outside of each half of the squash a few times with a fork. Place the squash cut side down on the baking sheet and baked for about 45 minutes, or until very tender when tested with a fork. Cool slightly.
Meanwhile, place the avocado, basil or parsley, chives, Parmesan, garlic, salt, black pepper, and hot water into a blender and process until smooth, turning the blender off and on occasionally and adding a tablespoon or two of additional hot water if needed. There will be between 1/2 and 3/4 cup of pesto.
When the squash has cooled, use a fork to rake the spaghetti-like threads of squash into a serving bowl. discard the skin. there will be about 3 cups of spaghetti squash. Drizzle the pesto over the squash and garnish with fresh basil or parsley if desired.