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Avocado Pesto |  Vegetable/Fruit Day

makes 2 servings - each serving uses 8 oz of your daily vegetable allowance

Ingredients
  • 1 small avocado
  • 8-10 cherry tomato
  • 1/2 spaghetti squash
  • 1 garlic clove
  • 4 basil leaves
  • salt, to taste
  • pepper, to taste
  • cooking spray
  • lemon juice, to taste
Directions
  • sauté the cherry tomatoes and garlic clove until tomatoes burst and garlic is brown
  • separate tomatoes and garlic clove and set tomatoes aside
  • add the garlic clove to food processor with avocado, basil leaves, lemon juice and a spray or 2 of cooking spray (combine until smooth)
  • roast the spaghetti squash with cooking spray
  • remove seeds and rake the "spaghetti" out of the squash shell
  • add salt and pepper to taste
  • to serve, put the pesto on the bottom, then add the spaghetti squash and add cherry tomatoes on top
  • toss and enjoy!
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