Avocado Pesto Spaghetti Squash

A couple weeks ago I posted a quick dinner, Avocado Pesto Spaghetti Squash, I made before heading out to S’s soccer game. I didn’t have any plans of posting it on the blog at the time but people seemed to really like it and I was getting messages asking for the recipe. Well since I’ve made it a handful of times over the past week because I just can’t get enough I snapped a couple pics and decided Meatless Monday would be the perfect time to share it.

Well what’s really funny is I didn’t realize until I was uploading photos to the website that I already posted an Avocado Pesto Spaghetti Squash back in 2013, but it’s made with hemp seeds instead of pine nuts, parsley which I don’t add to this version, and less avocado. This is a much richer and creamier version that looks and taste better.

Taking only minutes to make if you cook your spaghetti squash in the microwave, while blending up the avocado pesto it’s a perfect weeknight meal. Summer we are all about simple, delicious, nutritious meals with life being as crazy as it is. Simple and fresh as is but you can also top it with a number of things to customize it. I love it with crunchy habanero roasted chickpeas and tomatoes, and an extra spoonful of avocado pesto! If you’re my husband his answer lately is always throw an egg on it. Or keep it simple and eat it without any toppings, it’s still just as delicious. Spaghetti squash is low and calories and fills you up, add that with a good dose of healthy fats from the avocado and you are sure to be satisfied. Perfect for Meatless Monday or any night of the week. For more delicious meatless meal inspiration check out the links posted below for this weeks Meatless Monday link-up with my co-host Deborah.

Avocado Pesto Spaghetti Squash
Makes 4-6 servings
1 large spaghetti squash
1 1/2 ripe avocados
3 TBSP raw pine nuts
1 1/2 TBSP lemon juice
1 bunch, or large handful, fresh basil leaves
1 clove of garlic, grated
pinch of sea salt
1-2 TBSP extra virgin olive oil

To make this dinner quick carefully cut squash in half, remove seeds, and cook cut side down in a microwave safe dish with a a little water in the microwave until tender checking after 7 minutes, cooking until tender. Time will depend on the size of your squash and your microwave. Alternatively you can cut in half, remove seeds, and bake it in the oven 450F cut side down for 30 minutes or until tender. When cool enough to handle scrap strands out with a fork. In a food processor blend together avocado, pine nuts, lemon juice, basil leaves, grated garlic, and salt. Stream in olive oil until combine. Toss spaghetti squash with pesto. Top as desired. Enjoy!
Start the week with simple, fresh, and delicious Avocado Pesto Spaghetti Squash! #MeatlessMonday @MeatlessMonday #FitFluential Click To Tweet
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Spreading and sharing the Meatless Monday love I’m also linking up with The Fit Foodie Mama and Running on Happy!