Spaghetti Squash Primavera with Avocado
A lighter twist on traditional pasta primavera. This recipe combines tender strands of spaghetti squash with colorful vegetables and a creamy avocado sauce.
Ingredients
- 1 medium spaghetti squash about 3 pounds
- 2 ripe avocados
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 medium zucchini diced
- 1 red bell pepper thinly sliced
- 1 cup broccoli florets
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet.
- Roast for 35-40 minutes, or until the squash is tender when pierced with a fork.
- While the squash cooks, heat the remaining olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
- Add zucchini, bell pepper, and broccoli to the skillet. Cook for 5-7 minutes until vegetables are tender-crisp.
- In a food processor, blend the avocados, lemon juice, half the basil, and salt and pepper until smooth.
- Once the squash is done, use a fork to scrape out the flesh into spaghetti-like strands.
- Combine the squash strands with the sautéed vegetables and avocado sauce. Fold in the cherry tomatoes.
- Garnish with remaining basil and optional Parmesan cheese before serving.