Ingredients
- spaghetti squash
- 1 medium sized ripe Avocado
- 1/2 lemon or lime, juiced (+zest if organic)
- 1-2 garlic cloves
- ~1/4 cup fresh basil, spinach or cilantro
- 2 tbsp extra virgin olive oil
- Freshly ground black pepper, to taste
Directions
-
Preheat the oven to 375F. If your squash is quite large, start by slicing off the stem. This makes it easier to slice through and also gives you a flat base to work with. You can do this on a cutting board or an old tea towel.
-
Place squash flat end down. With a [recently sharpened] chef’s knife, slice down the middle lengthwise. I like to use a “rocking” motion to cut through.
-
Remove seeds and guts.
-
Spray with olive oil. Sprinkle generously with pepper.
-
Place face down on pyrex dish. Roast at 375F for around 35-45 minutes, or until you can easily scrape strands away from the squash. The outer yellow skin will also deepen in colour. Baking time will vary depending on the size.
-
Remove from oven and flip each half. At this point, feel free to use the fork to see if the strands easily come off. If it’s ready, cool for about 5-10 minutes. Serve in the shell if you wish.
-
Make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.