Spaghetti Squash with Avocado Parsley Pesto
Recipe type: Main
- 1 Large Spaghetti Squash
- 1½ Large Ripe Avocado
- ½ Clove Garlic
- 1 c. Baby Spinach
- 2 Handfuls Flat-Leaf Parsley
- 1 tbsp. Olive Oil
- 1 Juice Yield From Lime
- 1 tsp. Salt
- ¾ tsp. Pepper
- Fresh Grated Parmesan Cheese
- Cook spaghetti squash (either by microwave or by oven)
- microwave: prick entire squash several times with a knife, then microwave for 12 minutes. Cut the squash in half and let sit until cool enough to handle. Scoop out seeds, and with a fork, scrape the inside flesh of the squash until you get "spaghetti" squash.
- oven: cut spaghetti squash in half lengthwise, scoop out seeds. Heat oven to 375°F. Freely brush cut sides of squash with olive oil. Place squash on cookie sheet, cut sides down, and bake for 40 minutes until you can easily pierce the squash with a fork. Let stand until cool enough to handle. With a fork, scrape the inside flesh of the squash until you get "spaghetti" squash.
- While squash is cooking, combine all other ingredients (except avocado) in a food processor and pulse until well chopped. Add avocado and continue to pulse until smooth and well blended.
- Place "spaghetti" in a bowl, put sauce on top, then add some Parmesan cheese to complete the meal. (Or you can always mix the sauce and cheese into the spaghetti squash - this is how we eat it in my house!)
- (Optional) - Add ground turkey for some added protein and extra texture for the dish. Cook 1lb of ground turkey until thoroughly cooked. You don't need to add any spices to the turkey since the avocado sauce has enough flavor, but this is your meal so add whatever you want to this! I have cooked the turkey with a bit of salsa to add some "pep" to the dish, and it was very tasty. Mix some of the turkey in with the squash/sauce/parmesan mixture in your bowl.
If you have any leftovers - refrigerate each part (squash, sauce, turkey) separately. Place the pit of one avocado in with the sauce in order to keep it from browning. The sauce should last 2 full days without browning by keeping the pit in the container with it. It may last longer, but we never have leftovers for more than 2 days here.