ANNA’S AVOCADO SPAGHETTI SQUASH

Gluten-free, FODMAP friendly, guilt free spaghetti in one hour and on a college budget!

(Note: some FODMAPpers do not handle avocado well. Use in moderation!)

Ingredients:

• 1 Spaghetti squash
• 1 Avocado
• 1/2 cup Olive oil
• 2-3 tbsp of fresh lemon juice
• Fresh or dried basil
• Feta cheese (substitute: mozzarella)
• Salt and pepper
• Pecans and balsamic glaze for topping (pecans add a great sweet crunch!)

SPAGHETTI SQUASH

1. Wash 1 spaghetti squash and place it in the microwave to soften it, 3-5 minutes *hint: set oven to 350 degrees F

2. Allow squash to cool, cut off end and cut in half (be cautious, it can be hard to cut)

3. Scrape out seeds and middle excess (*hint: seeds can be saved and baked+salted like pumpkin seeds); rinse with cool water

4. Pour olive oil over squash halves and sprinkle salt and pepper

5. Bake at 350 degrees F for 20-30 minutes, or until the tops are golden brown

6. Let squash cool; use a fork to scrape out spaghetti squash out

7. Place in baking tin/pyrex; spread Anna’s Avo sauce on top and BAKE at 350 for another 10 -15 minutes!

ANNA’S AVO SAUCE:

1. Combine avocado, olive oil, salt, pepper, basil, and feta.

  

Top with pecans (highly recommended!) and balsamic glaze (optional!)