Spaghetti Squash with Avocado Pesto
This spaghetti squash with avocado pesto is the perfect vegan & gluten free dinner option that is easy to make & is tossed in a creamy homemade sauce.
ingredients
- 1 medium spaghetti squash, seeds removed
- 2 tablespoons olive oil, divided
- 2 large avocados, ripe
- 2 cups fresh basil leaves, roughly chopped
- 1/2 cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon garlic, minced
- 1/2 teaspoon sea salt, (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
instructions
- Preheat the oven to 400F/200C degrees and prepare a large, rimmed baking tray with parchment paper.
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds from each half.
- Drizzle the inside halves with 1 tablespoon of the olive oil and sprinkle with a pinch of salt and pepper if desired.
- Then, flip each half over and poke the outside skin of the squash generously with a fork.
- Bake in the oven for 45 minutes or until the squash is tender.
- Remove from the oven and let cool. Once fully cooled, use a fork to slowly pull at the inside flesh of the squash to create the “spaghetti.”
For the Pesto Sauce
- In a high-speed blender or food processor, combine the avocados, basil, water, nutritional yeast, the remaining 1 tablespoon of olive oil, garlic, salt, pepper and onion powder. Blend until the sauce is creamy and all ingredients are fully incorporated.
- Serve spaghetti squash immediately with pesto sauce on top or mixed in!
notes
- Best enjoyed immediately or within 1 day as the pesto sauce may turn brown quickly due to the avocados!
- Optional: Top your pasta with sliced tomato, vegan cheese or extra basil leaves!