Roasted Spaghetti Squash in an Avocado-Cilantro Pesto with Feta & Pecans

OMG! So I had some avocados and half a bunch of cilantro at home and wasn't sure if I wanted to make my regular guacamole or turn them into something different, so decided to experiment a little and this is what I came up with. This pesto would work great with pasta too, and I definitely want to make that next time. But today I felt like having a carb-free "pasta" and using roasted spaghetti squash is a pretty good alternative. Instead of adding the nuts and cheese to the actual pesto, I decided to use it as a garnish to add a crunchy and salty component to the dish, and more because both the squash and avocado tend to be smoother and sweeter. It's all about balance in the dishes!

I recommend trying it both ways, with regular pasta or with the roasted spaghetti squash and seeing the difference. Both as a main course or a side-dish you have to try it, I think it's delicious. Make it and send me your comments, I would love to hear them! Enjoy!

Yield: 2-3 portions as a main dish or 4-5 as a side dish

Ingredients:

For roasted squash:

1 each Spaghetti squash, cut in half and seeds removed

As needed Grape seed oil

To taste Kosher salt

To taste Fresh ground pepper

For pesto:

2 each Avocados, ripe

1/2 bunch Cilantro, washed

2 Tbsp Extra virgin olive oil

1 each Jalapeño, cored and seeded (add more or leave the seeds if you like it spicier)

1 each Large lime, juiced

To taste Kosher salt

To taste Fresh ground pepper

For garnish:

As needed Feta cheese, crumbled or grated

As needed Pecans, toasted and chopped

Method:

1. Preheat oven to 375F.

2. Cut the spaghetti squash in half, remove the seeds using a spoon, add a drizzle of oil, kosher salt and fresh ground pepper and rub all over the flesh side.

3. Place flesh side down on a baking sheet fitted with parchment paper (helps with the cleaning) and roast, in the preheated oven, for 45 minutes or until you can easily pierce with a knife. I recommend roasting for 30 minutes with the flesh side down and then flipping it for the last 15 minutes. Make sure not to overcook it or it will become mushy.

4. Using a fork scrape the flesh of the spaghetti squash into the strands that define this type of squash. Place in a strainer or colander or strainer while you make the pesto.

5. For the pesto: in a food processor, place the cilantro, core & seeded jalapeño, avocados, lime juice, olive oil, salt and pepper and process until smooth. Scrape the sides, taste and adjust seasoning.

6. Place the squash in a bowl, add the pesto and mix thoroughly, but be gentle.

7. Serve immediately, garnish with feta cheese, either crumbled or grated and chopped toasted pecans. Enjoy!!

Notes:

• This dish can also be made with regular pasta. Substitute the spaghetti squash with cooked spaghetti or fettuccini.

• It is important not to overcook the spaghetti squash or the quality of the dish will suffer.

• You can use the cilantro stems as they are packed with flavour and you're using a food processor, just make sure you wash the cilantro properly.

• You can use more jalapeños or leave the seeds if you want a spicier pesto.

• Perfect side dish for fish or chicken.