Spagetti Squash with Avocado Pesto

Contributed By: traki5
Biggest Loser

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.

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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: American
Special Features: Simple (6 ingredients or less)
Kids Love It
Vegetarian
Meal Type: Entree

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Ingredients

Ingredients
1 Medium spaghetti squash (1 ½ - 2 pounds) washed, halved lengthwise, and seeded
1/2 Ripe avocado, pitted and diced
1/4 cup Fresh basil leaves or Italian parsley
1 tablespoon Chopped chives
2 tablespoons Grated Parmesan cheese
1 teaspoon Minced garlic
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
1/3 cup Hot water
2 tablespoons Chopped fresh basil or parsley (optional)

Preparation

Preheat the oven to 375°F. 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 bake 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 in 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 ½ and ¾ 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.