Avocado Pesto Spaghetti Salad

Avocado Pesto Spaghetti Salad

Ingredients

1 Spaghetti Squash

1 avocado, ripe

1/3 cup nuts (I used raw cashews)

2 cloves fresh garlic

1/2 bag fresh spinach

1/2 cup parmeasean cheese (I use the Veggie Shreds)

salt and pepper to taste

Extra Virgin Olive Oil, just a drizzle

Fresh Lime Juice (a squeeze or two)

Cooking Steps

Cut spaghetti squash in half lengthwise. Clean out seeds. Unless you have more time, then you can roast it whole. Place cut side down on cookie sheet. Roast spaghetti squash in oven for approximately 20 minutes at 350. CAREFULLY remove from oven and let stand. (Don’t forget the seeds can be roasted.)

While the squash is resting, place nuts in food processor. Blend for a minute or so, until the nuts are at a rough chop. Then add the avocado, spinach, garlic, salt and pepper, squeeze of lime and a drizzle of oil. Blend until everything is well combined. Add cheese and blend for a few more seconds, just until cheese is mixed in.

Carefully pull the squash from the shell with a fork.  IT WILL BE HOT!  This will make spaghetti like strands. Mix in the pesto. Serve hot or cold.

"You can't even taste the spinach...which is good because I don't like spinach!!" (From a Coworker.)

This was posted on http://fastpaleo.com/avocado-pesto-spaghetti-salad/!!