Recipe: Spaghetti Squash Tossed with Olive Oil, Avocado and Parmesan
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!
© 2009 Apartment Therapy
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.
view zaboo2's profile
I'd never heard of spaghetti squash. I'll have to be on the lookout, that sounds delicious.
view MrsCatbird's profile
I love spaghetti squash with marinara sauce. Thanks, I think I'll put that on my grocery list!
view ohiokavr's profile
Love spaghetti squash, what a great recipe.
view kinley507's profile
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!
view leeza's profile
I hadn't ever considered the combination - sounds good! Will definitely give it a whirl
view VeryDelishVeg's profile
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!
view Lizzz's profile
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.
view Gastronaut's profile
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.
view avodad's profile
I'm so hungry, I'd like to eat this now!
view swig's profile
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!
view mspants's profile
I LOVE spaghetti squash! Never tried it with avacado though, can't wait to make this recipe!
view Svante Palme's profile
Can hardly wait to try it!!
looks fabulous!
view Deb9's profile
sounds and looks delicious, I will definitely try this.
view veggie's profile
Sounds and looks yummy!! i'll have to try it.
view viviana's profile
I am going to make this this weekend. Sounds really good!
view j3ss1ca77's profile
This sounds wonderful and refreshing.
view sandyjones's profile
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.
view Rivercat0338's profile
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!!
view raddlesnack's profile
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!
view jantinarose's profile
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!
view witchescastle's profile