Avocado Arugula Pesto over Spaghetti Squash

Honestly....I made this recipe up because I wanted to make pesto, but I didn't have basil or pine nuts and I had too many avocados.....so, Wa La.  Served over hot roasted spaghetti squash is just a delight!
While avocado traditionally does not save well I kinda fudge it and am able to freeze any left over pesto.  I simply cover with plastic wrap placing the film directly on the surface of the pesto to seal out any air.  Then I freeze for up to a month.  When I'm ready to bring it back to life I simply thaw on the counter.  If there is any brown spots I scrape off and throw away, but you can eat it as the taste has not changed...I just don't like the color. 
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: dinner
Cuisine: American, Italian
Keyword: Easy Family Dinner, healthy, keto, ketogenic
Servings: 6
Calories: 516kcal
Author: The Kellie Kitchen

Ingredients

Pesto

  • 2 avocados small
  • 2-3 cloves garlic
  • 2 cups arugula
  • ½ cup walnuts
  • ½ cup parmesan cheese
  • ½ cup olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup water to thin

Spaghetti Squash

  • 1 Spaghetti Squash large
  • ¼ cup olive oil
  • 1 tbsp salt
  • 1 tsp pepper
  • 1-2 Tbsp butter
  • 1-3 Tbsp parmesan cheese

Instructions

Pesto

  • Blend all together in food processor or vitamix. You want the consistency to be slightly thick, but add 1/3-1/2 cup of water to thin.

Preheat oven to 350*

  • Cut squash lengthwise and scoop out the seeds and stringy loose middle. Cover baking sheet with tin foil for ease of cleaning. Drizzle several tablespoons of olive oil on innards of the squash and sprinkle generously with salt and pepper.
  • Turn over and place squash open side down on cookie sheet. Bake for 45-1 hour. Test doneness by pressing outer skin for softness. Should press in like a ripe piece of fruit.
  • Once out of oven let sit on counter until just cool enough to handle. With a fork scrape spaghetti strands completely out of shell into a bowl.
  • Season lightly with butter, salt and pep and a sprinkle of parmesan cheese.
  • Spoon pesto over spaghetti squash. Enjoy!

Nutrition

Serving: 1g | Calories: 516kcal | Carbohydrates: 19g | Protein: 7g | Fat: 48g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 1749mg | Potassium: 574mg | Fiber: 7g | Sugar: 5g | Vitamin A: 11.5% | Vitamin C: 13.8% | Calcium: 17.6% | Iron: 8.3%
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