Ingredients

• spaghetti squash
• 1 medium sized ripe Avocado
• 1/2 lemon or lime, juiced (+zest if organic)
• 1-2 garlic cloves
• ~1/4 cup fresh basil, spinach or cilantro
• 2 tbsp extra virgin olive oil
• Freshly ground black pepper, to taste

Directions

1. Preheat the oven to 375F. If your squash is quite large, start by slicing off the stem. This makes it easier to slice through and also gives you a flat base to work with. You can do this on a cutting board or an old tea towel.

2. Place squash flat end down. With a [recently sharpened] chef’s knife, slice down the middle lengthwise. I like to use a “rocking” motion to cut through.

3. Remove seeds and guts.

4. Spray with olive oil. Sprinkle generously with pepper.

5. Place face down on pyrex dish. Roast at 375F for around 35-45 minutes, or until you can easily scrape strands away from the squash. The outer yellow skin will also deepen in colour. Baking time will vary depending on the size.

6. Remove from oven and flip each half. At this point, feel free to use the fork to see if the strands easily come off. If it’s ready, cool for about 5-10 minutes. Serve in the shell if you wish.

7. Make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

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