Instead of just topping my spaghetti squash with avocado and mashing it in I thought I would try to make a pesto. I didn’t want the a strong basil taste though and wanted to taste the avocado.
Avocado Pesto Spaghetti Squash
Makes 2-4 servings
1 spaghetti squash
1 large ripe avocado, pitted
1c parsley, packed
2TBSP raw shelled hemp seeds
1 clove garlic, grated
Sea salt & pepper
Cut spaghetti squash length wise and remove seeds. You can cook your squash at 375 for 30 to 40 minutes, microwave it for about 8 minutes, or boil it until tender. While squash is cooking in a food processor blend together avocado, parsley, basil, hemp seeds, and garlic until smooth. Season with salt and pepper. After cooking your squash let it sit a couple of minutes until you can handle it. With a fork scrap out the insides of the squash and into bowls or plates. Top or toss with avocado pesto. Enjoy!
I’ve never seen hemp seeds in any stores near me. Would chia seeds be a good substitute?
I would not use chia seeds but maybe pine nuts, maybe sesame seeds but I haven’t tried those. I added hemp seeds for protein and you can get them at Whole Foods, Costco, and I have seen them a few other places. Hope that helps.