I wanted to hit all the marks for y’all…vegan, gluten free, keto, paleo, whole30….I got you boo!

So uhhhhhh….this will make you a skinny legend 😜

Be sure to watch my video for more tips and fun!

Ingredients:

• 1 spaghetti squash
• 1 avocado
• 1/3 cup roasted pepitas
• Juice of 1 lemon
• 1 handful of fresh basil leaves (about a cup)
• 2 tbsp minced garlic
• 1/4 cup extra virgin olive oil (EVOO) + a little extra for the squash
• Salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Cut your spaghetti squash in half long ways and brush with EVOO and sprinkle with salt and pepper. Then turn them cut side down on a cookie sheet. Bake for about 40 minutes until tender.
3. Once your squash is out of the oven, let it cool off just enough to work with. While it’s cooling, you can begin making your avocado pesto.
4. In a blender or food processor, blitz together the avocado, pepitas, garlic and lemon juice. Then add your 1/4 cup EVOO slowly as your blitzing to make your pesto.
5. You can add more salt and pepper to taste afterwards.
6. Using a fork, easily shred the spaghetti squash and serve with the pesto.
7. Enjoy!