Spaghetti Squash with Avocado Pesto & Toasted Pumpkin Seeds
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To taste salt and pepper
red pepper flakes
fresh basil leaves
organic baby spinach
To taste fleur de sel
Preheat the oven to 180 °C (350 °F).
Cut the spaghetti squash in two and scrape out the seeds with a spoon. Drizzle the flesh with olive oil, then season with salt and pepper. Place squash halves, cut-side down, on a baking tray lined with aluminum foil. Bake in the oven for 40 minutes or until the flesh can be easily pulled apart with a fork.
In a skillet, dry roast the pumpkin seeds until they are golden brown (about a minute). Set aside.
In a food processor, pour in 125 mL (½ cup) pumpkin seeds, avocado cubes, nutritional yeast, red pepper flakes, and basil. Pulse to combine. Add 30 mL (2 tbsp.) olive oil, water, and seasoning. Continue to pulse until smooth. Add more water or seasoning, as needed. Set aside.
In a skillet, drizzle a bit of olive oil and sauté onion and garlic over medium-high heat for two minutes or until the onions are translucent. Add the spinach and combine well. Sauté until the spinach wilts, reduce heat, then add the avocado pesto. Mix well.
Once the squash is cooked, scrape the flesh into strands.
Place spaghetti strands in the skillet, combine, and serve. Garnish with remaining pumpkin seeds and fresh basil. Season with a pinch of fleur de sel.