- 1 spaghetti squash
- salt and pepper, to taste
- olive oil, to taste
- 1 avocado, halved and diced
- Preheat the oven to 400 degrees. Cut the spaghetti squash in half and remove seeds and slimy sinew-y stuff. Place the two halves on a baking sheet and sprinkle with salt and pepper. Roast for one hour, or until tender.
- Use a fork to pull the squash stands up and off the shell. Drizzle with olive oil and season generously with salt and pepper. Top each spaghetti squash half with half an avocado, diced.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.