Ingredients
- 1 ea. spaghetti squash
- 1 ea. Avocados From Mexico
- 1 c. spinach
- 1 c. basil leaves
- 1 ea. small garlic clove
- 1/2 c. parmesan cheese
- 1/4 c. olive oil
- 2 T. lemon juice
- 2 T. water
- 2 T. pine nuts
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Place aluminum foil on the a baking pan. Then cut squash in half and remove the seeds. Brush with olive oil, salt and pepper to taste and place halves face down on foil. Bake 40-50 minutes, until the flesh of the squash easily makes “spaghetti”. Once thoroughly cooked, use a fork to scrap out spaghetti into a large bowl and set aside.
- In a food processor, combine the garlic, avocado, spinach, basil, cheese, lemon juice, water, remaining oil and salt and pepper to taste. Blend until pureed and creamy. Add more water if too thick.
- Once sauce is creamy, mix with spaghetti. Stir until well combined. Top with pine nuts and serve. To serve hot, heat sauce in pan first at medium heat. Once at desired temperature, add to squash, top with pine nuts and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
