Spaghetti Squash in a Creamy Avocado Pesto Sauce with Smoked Salmon and Asparagus {Whole30, Paleo, Gluten-Free}

As you’ve seen, I’ve been tweaking a number of my favorite dishes to make them compliant with the Whole30.  While I’ll admit that some of them (ahem, paleo pad thai) were better in their original forms, I’m finding that I like others even better paleofied!  This recipe right here falls into the latter category.

You see, pasta has always felt sort of like a filler.  Courtney and I have had endless debates about the role of pasta in a meal, and for me it’s best when used as a side or accompaniment.  In this particular dish, the smoked salmon and creamy avocado sauce have certainly always been the stars of the show.  By using spaghetti squash noodles, you’re significantly increasing your veggie intake.  Plus, you can eat a plate twice the size without all of the empty calories and carbohydrates.  Same great taste, twice the size, way more nutrients… sounds like a deal to me!  (And for the record, even my pastafarian husband approved!)

Spaghetti Squash in a Creamy Avocado Pesto Sauce with Smoked Salmon and Asparagus

Modified from this Messy Kitchen original

Ingredients:

• 1 Ripe avocado
• Juice of 1/2 lemon
• 1 Tbsp olive oil
• 1 Tbsp chopped basil (or basil paste)
• 1/2 tsp salt
• 2-3 cloves garlic
• 1 large spaghetti squash
• ~ 20 spears fresh asparagus, chopped
• 6-8 oz smoked salmon, broken into pieces

Directions:

1. To roast the spaghetti squash:  Preheat oven to 350°F.  Cut the squash in half lengthwise and scoot out the seeds and fibers.  Sprinkle with salt and pepper and place upside down on a greased baking sheet. Cook for about an hour, or until skin gives under pressure and the inside is tender.  Once cool enough to touch, use a fork to scrape out all of the flesh.  It will come out in spaghetti like strands.
2. Meanwhile, combine ingredients through garlic in a food processor (a blender or hand-mixer will also work) until smooth and creamy.  Set aside.
3. Cook the asparagus in olive oil or steam in a wok.  Add the smoked salmon and cook for 1-2 minutes until warm.
4. Combine spaghetti squash and sauce in a large bowl.  Divide onto two plates and top with asparagus and smoked salmon!

Serves 2 ~ No guarantees about how this dish would be reheated… me thinks not good.

Johanna