This flavorful squash can always be found in the kitchen at the ranch as a creative replacement for white pasta. Add grilled chicken and a tomato salad and you have a meal. The avocado pesto is also delicious as a sandwich condiment or drizzled over sliced tomatoes.
1 medium spaghetti squash (1 1⁄2–2 pounds), washed, halved lengthwise, and seeded
1⁄2 ripe avocado, 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)
Preheat the oven to 375°F. Lightly coat a baking sheet with olive oil cooking spray. Pierce the outside of each half of the squash a few times with a fork. Place the squash cut side down on the baking sheet and bake for about 45 minutes, or until very tender when tested with a fork. Cool
Meanwhile, place the avocado, basil or parsley, chives, Parmesan, garlic, salt, black pepper, and hot water in a blender and process until smooth, turning the 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. When the squash has cooled, use a fork to rake the spaghetti-like threads of squash into a serving bowl. Discard the skin. There will be about 3 cups of spaghetti squash. Drizzle the pesto over the squash and garnish with fresh basil or parsley if desired.
Makes 6 servings
Per serving: 60 calories, 2 g protein, 9 g carbohydrates, 3 g fat (0 g saturated), 0 mg cholesterol, 3 g fiber, 230 mg sodium
Reprinted from: The Biggest Loser Simple Swaps © 2009 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc. and Reveille LLC. Courtesy of Rodale, Inc.