Spaghetti squash in a creamy avocado-garlic-lemon sauce, topped with roasted garlic and bacon. OMG SO GOOD!
Split spaghetti squash down the middle, then steam in the microwave for 10 mins, loosely covered, with some water in the bottom of the container. Scoop out the seeds. Let cool when it’s done.
Thinly slice 2 garlic cloves and brown in olive oil, set aside.
Cook 3 pieces of bacon in the same pan, then chop into bacon bits, put aside.
Take 2 avocados, scoop them out into a blender and season to taste with sea salt and lemon juice. Whip until creamy.
Fold in a pinch of garlic and a pinch of bacon bits, then a few pulses in the blender, so it’s not lumpy.
Split the sauce into each 1/2 of the squash and then use a fork to shred the squash into “spaghetti” all the while, mixing in the sauce.
Top with remaining garlic and bacon bits and serve!
Tip: Squash can be cooked same way in oven too. Roast split face down on and oiled pan at 350F until tender. Typically 40-60 min, depending on size. Can be served simply with salt and pepper for true veggie dish.