What you need
2 small ripe avocados
2 cloves of garlic
5 basil leaves
The juice of half a lemon
2 table spoons of olive oil
1 medium spaghetti squash
A pinch of salt and pepper to taste
preheat yo oven yo! 400 degrees.
cut the spaghetti squash into rings and remove the seeds. Brush with olive oil and season with salt and pepper.
Bake in the oven for 40 minutes, turning over once after 20 minutes.
Remove from the oven and set aside.
Cut of the garlic and basil into smallish pieces and place in a blender or food processor with olive oil and lemon juice. Blend on liquefy for a few seconds or until smooth.
Peel and cut up the avocados and blend with the garlic/basil/olive oil/lemon juice mixture until smooth. You may need to scrape down the sides of the blender/processor to make sure there are no chunks of avocado.
peel the squash and using a fork, separate the strands into spaghetti like pieces. Cutting it into the rings really helps keep the feel of a real noodle and it cooks it perfectly.
pour about 1/2 cup of the sauce over each serving of the squash.
This recipe makes about four servings.
Feel free to adjust the garlic/basil to your own taste. You can also add water if it's too thick for your liking.
Because avocados oxidize quite easily, it's best to eat this day of. However, you can store it in a Tupperware container in the fridge. Just put plastic wrap over the top of the sauce before sealing the Tupperware to help prevent it from going dark.
I served mine with chicken and asparagus.
It was seriously so delicious I couldn't even process. Highly recommend you trying it out!
Pictures below show the process :)
ENJOY!
YUM!
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