spaghetti squash with avocado cream sauce
Recipe type: side dish, vegetable
Serves: 2
  • 1 spaghetti squash
  • 1 medium avocado
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • juice from 1/2 lemon
  • zest from 1 lemon (for garnish)
  • 1/2 teaspoon sea salt
  • 2 cloves garlic
  • handful of fresh basil leaves
  • handful of parsley
  • fresh cracked pepper
  1. Preheat the oven to 425 degrees.
  2. Place spaghetti squash in the preheating oven for 5 minutes to soften, making it easier to cut in half.
  3. Remove from the oven and cut in half lengthwise. Scoop out and discard the seeds.
  4. Place the squash cut side down on a parchment-lined baking sheet, and bake for 45 minutes.
  5. Scoop out and divide squash "noodles" onto 2 plates.
  6. In a food processor, combine avocado, olive oil, water, lemon juice, sea salt, garlic, basil, and parsley and blend until smooth and creamy. Add more water if a thinner sauce is desired.
  7. Spoon and divide the avocado sauce over both plates of spaghetti squash and toss to evenly coat the "noodles".
  8. Garnish with lemon zest and fresh cracked pepper.
Recipe by The Naked Avocado at