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Avocado Pesto Spaghetti Squash Boats
An oil free and vegan take on a creamy pesto, tossed with and served in spaghetti squash, and topped with tomatoes.
Prep Time: 00:25
Cook Time: 00:50
1 spaghetti squash
1 cup fresh basil
1/2 ripe avocado
1 - 2 cloves garlic
1/4 cup pine nuts
1/2 lemon's juice
3 - 4 tbsp. nondairy milk
1/4 cup nutritional yeast
3/4 tsp. salt
pepper to taste
1 tomato (optional)
1Preheat oven to 400°F. Carefully cut the spaghetti squash in half and scoop out its seeds. Place each half face-down in a baking dish with a shallow layer of water. Bake in the oven for about 45 minutes.
2While the squash is baking, combine the remaining ingredients together in a blender until it reaches a smooth consistency. Add more non-dairy milk as necessary.
3Once the squash is cooked, removed from the oven and allow to cool slightly for about 10 minutes. Then, use a fork to pull the stringy inside from the skin. Add the spaghetti into a bowl and continue until both squash halves are hollowed out.
4Stir the avocado pesto into the bowl with the spaghetti squash. Once combined, scoop it back into each of the squash halves.
5If desired, slice 1 tomato to top the spaghetti squash boat. Broil this for about 5 minutes to slightly roast the tomato. Alternatively, if omitting the tomato, you could serve immediately or put back into the oven to warm it up before serving.
6Feel free to garnish with additional basil leaves, nutritional yeast (or vegan parmesan), red pepper flakes, black pepper, etc.
I listed the serving size as 2 because of the nature of serving in the actual squash, but I find the recipe can easily serve 3, and even 4 depending on the size of the squash.
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