Spaghetti Squash with avocado sauce and tomatoes

Photo: PKcookin

Creamy, thick, and rich sauce with lots of garlic flavour and a hint of lemon. The avocado works wonderfully in this recipe to create a sauce so creamy. Plus its good for you.

Yield: 2 servings
Community Recipe from


  • 1 whole(s) spaghetti squash
  • 1 whole(s) avocado Pitted
  • 1 1/2 tablespoon(s) Lemon juice
  • 1 teaspoon(s) Lemon zest (garnish)
  • 3 clove(s) Garlic (can use less)
  • 1/2 teaspoon(s) Salt, kosher
  • 1/4 cup(s) Basil leaves
  • 1 tablespoon(s) olive oil
  • 6 whole(s) Cherry tomatoes Halved


  1. Yield: Serves 2

  2. 1. Cut spagetti squash in half & scoop out seeds. Place in pyrex baking dish cut side down. Wrap with plastic wrap. Poke a few holes in wrap. Put in microwave on high for about 8 - 10 min. Let cool until able to handle with a potholder. Scrape out squash with a fork and divide into two bowls.
  3. 2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy. add a little water as needed if it is super thick.
  4. 3. Pour on sauce on squash and toss. Add a handful of cut tomatoes. Garnish with lemon zest and black pepper.

  5. Serve immediately.
July 2014

This recipe is a personal recipe added by PKcookin and has not been tested or endorsed by MyRecipes.

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