Ingredients

• 1 medium spaghetti squash (1 1/2 to 2 pounds) washed, halved lengthwise and seeded
• 1/2 ripe Avocado from Mexico (4 ounces), pitted and diced
• 1/4 cup fresh basil leaves or Italian parsley
• 1 tablespoon chopped chives
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup hot water
• 2 tablespoons chopped fresh basil or parsley (optional)

Preparation

1. Preheat oven to 375°F. Lightly coat a baking sheet with olive oil cooking spray.
2. Pierce outside of each half of squash a few times with a fork. Place squash cut side down on baking sheet and bake for about 45 minutes, or until very tender when tested with a fork. Cool slightly.
3. Meanwhile, place avocado, basil or parsley, chives, Parmesan, garlic, salt, black pepper and hot water in blender and process until smooth, turning blender off and on occasionally and adding a tablespoon or two of additional hot water if needed. There will be between 1/2 and 3/4 cup of pesto.
4. When squash has cooled, use fork to rake the spaghetti-like threads of squash into a serving bowl. Discard skin. Drizzle pesto over squash and garnish with fresh basil or parsley if desired.

Serves

Makes 6 servings

Notes, Tips & Suggestions

Credit: Cheryl Forberg, R.D. "The Biggest Loser: Simple Swaps" (Rodale, 2009)

Source Avocados from Mexico

Ingredients

• 1/2 cup chopped shallots
• 1/4 cup chopped smoked sun-dried tomatoes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 cloves garlic, minced
• 1 6-ounce can California Green Ripe Olives, well drained
• 1 6-ounce can California Black Ripe Olives, well drained
• 1/4 cup lightly packed fresh basil
• Sea salt and freshly ground pepper to taste
• Crackers or toasted baguette slices

Preparation

1. Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped.
2. Add olives, basil, salt and pepper and pulse again until chopped.
3. Cover and chill for 1 hour. (May be prepared 1 day ahead.) Serve with crackers or toasted baguette slices.

Preparation Time

10 minutes

Chill Time

1 hour

Serves

Makes 8 to 10 servings

Source

California Olive Committee