Avocado Pesto Spaghetti Squash


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

1/4c basil

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!


Avocado Pesto Spaghetti Squash