- 1 medium spaghetti squash (1 1/2 to 2 pounds) washed, halved lengthwise and seeded
- 1/2 ripe Avocado from Mexico (4 ounces), 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)
- Preheat oven to 375°F. Lightly coat a baking sheet with olive oil cooking spray.
- Pierce outside of each half of squash a few times with a fork. Place squash cut side down on baking sheet and bake for about 45 minutes, or until very tender when tested with a fork. Cool slightly.
- Meanwhile, place avocado, basil or parsley, chives, Parmesan, garlic, salt, black pepper and hot water in blender and process until smooth, turning 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 squash has cooled, use fork to rake the spaghetti-like threads of squash into a serving bowl. Discard skin. Drizzle pesto over squash and garnish with fresh basil or parsley if desired.
Makes 6 servings
Notes, Tips & Suggestions
Credit: Cheryl Forberg, R.D. "The Biggest Loser: Simple Swaps" (Rodale, 2009)
Source Avocados from Mexico