Roasted Spaghetti Squash with Avocado, Parmesan Cheese, and Basil

This is one of my favorite vegetarian dishes, and it's quick and easy to make... and even a bit healthy!  I didn't specify measurements for a few of the ingredients because it's really a matter of preference.

Note: Serves 2 for a main course, 4 as a smaller dish

 
Spaghetti Squash with Avocado and Parmesan
Adapted slightly from: The Kitchn

Ingredients

1 medium spaghetti squash
1-2 avocados, diced
1 lemon, juiced
1-2 garlic cloves, mashed
4 basil leaves, sliced or chopped
Extra virgin olive oil, for drizzling
Parmesan cheese, grated
Salt and pepper to taste

1. Preheat oven to 375 degrees.

2. Cut the spaghetti squash in half lengthwise (be careful! it's hard) and scrape out the seeds. Lay the halves cut side down in a rimmed oven safe dish and add about a 1/4 inch of water to the pan. Roast for 40-45 minutes, until tender.

3. When the squash is almost finished roasting, heat some olive oil in a pan and add the garlic. Cook for just a minute, until fragrant.

4. When the squash is finished, scrape out the stringy insides and separate into bowls for serving. Top each with some drizzled olive oil, lemon juice, avocado, basil and parmesan. Add salt and pepper to taste.



Roasted spaghetti squash: