Sunday, October 12, 2014

Spaghetti Squash with Avocado Pesto Sauce

My first video! Let me know what you guys think. Sorry but some of the tutorial was cut off and accidentally deleted in the cloud, so this is really just a trial run. I learned for next time lol. If you like videos, I'll do more! Full text directions are below, too.



Ingredients:
Serves 5
  • 1 spaghetti squash, sliced in half lengthwise and seeded
  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup lemon juice
  • 3 teaspoon minced garlic
  • fresh ground black pepper and sea salt to taste
Directions:
  1. Bake spaghetti squash face down on a cookie sheet at 450 degrees for 35 minutes.
  2. Using a fork, scoop out all of the squash into a bowl.
  3. In a magic bullet or blender, mix all remaining ingredients until sauce forms. 
  4. Pour sauce onto spaghetti, and top additional fresh ground black pepper, sea salt,  and any protein of choice. 

4 comments:

  1. I just rec'd a spaghetti squash from my CSA!!! yay love avocada and basil. Thank you

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  2. Great recipe and loved the video! It's always great to see an "in action" component to a blog! :)

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