Creamy Avocado Spaghetti Squash Pasta, Fall Edition

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Oh She Glows


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One 4-5 pound spaghetti squash, halved and seeds scooped out

1 tsp extra virgin olive oil

sea salt (or Herbamare) and pepper

2 garlic cloves

1/4 cup fresh basil

2 tbsp fresh lemon juice, or more to taste

1 tbsp extra virgin olive oil

1 medium ripe avocado

Water, to thin out (I use around 2-3 tbsp water)

Fine grain sea salt, to taste (I use between 1/4-1/2 tsp)

Black pepper, to taste

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