This is one of our favorite, simple healthy recipes for the Winter season. We swapped simple spaghetti with spaghetti squash which is a delicious vegetable filled with vitamins, minerals and antioxidants. It's high in fiber and low in calories so it can support with weight loss and digestion.
We've topped with delicious avocado pesto -- we recommend making a little extra to keep in your fridge for the rest of the week!
1 large spaghetti squash
1/2 cup fresh basil
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
2 cloves garlic
1 lemon, juiced
Salt and pepper, to taste
Olive oil, as needed
Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
While the squash is roasting, make the avocado pesto. In a food processor, combine the avocado, basil, pine nuts, Parmesan cheese, garlic, lemon juice, salt, and pepper. Process until smooth, adding a little olive oil if needed to reach a creamy consistency.
When the squash is done, use a fork to scrape the strands into a large mixing bowl.
Add the avocado pesto to the bowl with the spaghetti squash and toss to combine.
Serve the spaghetti squash topped with additional Parmesan cheese if desired.