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Creamy Avocado Spaghetti Squash Pasta, Fall Edition

kept bytspengler
recipe byOh She Glows

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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