Spaghetti Squash Tossed with Olive Oil, Avocado and Parmesan
makes 2-4 servings
1 medium spaghetti squash
1 or 2 avocados
1 clove garlic, smashed
1 teaspoon fresh lemon juice
4 fresh basil leaves, sliced
1/4 cup fresh grated Parmesan cheese
3 tablespoons extra virgin olive oil
1 teaspoon fresh ground black pepper
1 teaspoon salt
Preheat the oven to 375. Cut spaghetti squash in half lengthwise (this is the hardest part of the recipe, make sure to use a heavy duty knife!) and scrape out the seeds. Lay squash cut side down in a baking dish and add 1/4 inch of water to the pan. Bake for 35-45 minutes, until tender. For an even quicker meal you can microwave the squash whole if you pierce the skin a few times with a knife and nuke on high, 12-15 minutes.
When squash is close to done, put olive oil in a pan over low heat and add the smashed clove of garlic. Cook until it sizzles just to flavor the oil, turn off the heat, and remove the clove. Cut the avocado and squeeze the fresh lemon juice on it to keep it from turning brown and slice up the fresh basil.
Remove the squash from the oven and place cut side up on a cutting board. Use a fork to separate the spaghetti-like strands. Scoop a serving into a bowl, drizzle with the warm oil, top with chunks of avocado, and add the parmesan, basil, and salt and pepper to taste. Eat with a crusty piece of baguette on the side.
This could be vegan without the cheese and there are many additions and alterations you could make. If you happen to have truffle oil around, a few drops of that are great. You could also top it with a fried egg, or prosciutto and whatever fresh veggies you have to use.
Thanks Melinda, and good luck! Readers, give Melinda a thumbs up if you like this recipe!
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Great! I like weeknight recipes that include about 40 minutes in the oven. That gives me time to throw together tomorrow's clothes, lunch, and sort the mail before starting the relaxing portion of my evening.
I'd never heard of spaghetti squash. I'll have to be on the lookout, that sounds delicious.
I love spaghetti squash with marinara sauce. Thanks, I think I'll put that on my grocery list!
Love spaghetti squash, what a great recipe.
It's good to see a healthy and mostly veggie weeknight meal recipe. I never liked spaghetti squash with red sauce so I'll try this!
I hadn't ever considered the combination - sounds good! Will definitely give it a whirl
If only I had seen this earlier today. I was just holding a spaghetti squash at the veggie market 30 minutes ago and decided to put it back because nothing that sounded good came to mind!
I have made something similar to this before but mine's more complicated and doesn't look as good. This looks really fresh. I'm not a vegetarian but i sometimes skip meat at dinnertime so this looks perfect.
Great recipe, just tried it. Nice lemon tang.
Ah, the avocado... so healthful! I'm surprised no one's thought to combine the green orb with regular pasta.
I'm so hungry, I'd like to eat this now!
This is a total winner in my book... I've been looking around for alternate spaghetti squash recipes, because the one I currently use just doesn't cut it for me. Plus, I'm a huge avocado fan, so those alone have my mouth watering! The addition of the fried egg sounds really intriguing... Can't wait to try this one soon!
I LOVE spaghetti squash! Never tried it with avacado though, can't wait to make this recipe!
Can hardly wait to try it!!
looks fabulous!
sounds and looks delicious, I will definitely try this.
Sounds and looks yummy!! i'll have to try it.
I am going to make this this weekend. Sounds really good!
This sounds wonderful and refreshing.
This was dinner tonight and so yummy, even though it's still very warm outside (upper 80s). A great alternative to the usual pasta-alike recipes for spaghetti squash.
mmm. just made it. so good!! my dog mouse loved it too. i left the room for a moment and came back to her jumping off the dining room table (something she has never done). she ate half of the leftovers!!
My husband and I had this on the weekend for a stay at home date night. We wanted something we could put together after the kids were down to bed. We love, love, loved it!
Great recipe! I love squash and avocado, so this combination was heavenly. I did microwave the squash for about five minutes first so I could cut it. I don't have a huge kitchen knife because my husband cut himself on ours a few years ago and needed stitches, so now I'm deathly afraid of them. I only have small knives. So, after I microwaved it, I cut it in half and proceeded with the recipe. It's unique and healthy . . . and delicious!
I loved it! I made this last night with a few substitutions (fresh oregano and asiago cheese) and an egg on top. It was simple and fabulous!
I recently discovered spaghetti squash and can't get enough of it. Thanks for the tip of baking it in 1/4" of water -- good to know. I was just baking it with some olive oil drizzled on top and in a baking dish but it still turned out wonderful! Thanks!