Spaghetti Squash with Avocado Pesto

Tip: One cup cooked squash has 2 grams of fiber, loads of vitamins, and a more 40 calories.

Ingredients:

• 1 spaghetti squash (1½-2 lbs)
  
  


• ½ ripe avocado, pitted and diced
  
  


• ¼ cup Italian parsley or basil leaves
  
  


• 1 tbsp chopped chives
  
  


• 2 tbsp grated Parmesan cheese
  
  


• 1 tsp minced garlic
  
  


• ½ tsp salt
  
  


• ¼ tsp ground black pepper
  
  


• ⅔ cup hot water
  
  


• 2 tbsp chopped fresh basil or parsley
  
  

Preparation:

• Preheat oven to 375 F. Coat baking sheet lightly with olive oil cooking spray.
  
  


• Wash squash and cut in half lengthwise. Remove seeds. Pierce outside of each half a few times with fork. Place squash cut side down on baking sheet and bake about 45 minutes, or until very tender when tested with fork. Cool slightly.
  
  


• Place avocado, parsley, chives, Parmesan cheese, garlic, salt, pepper, and ¼ cup of the hot water in blender. Process until smooth, turning blender off and on occasionally and adding additional tbsp or two of hot water, if needed.
  
  


• Rake spaghetti-like threads of squash into serving bowl, using tines of fork. Discard skin. Drizzle pesto over squash and garnish with basil.
  
  

Make 6 Servings:

Weight Loss Recipes Amount per Serving: 60 Calories, 2 g Protein, 9 g carbohydrates, 3 g Fiber, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 230 mg sodium