Meals Matter

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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.

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.

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