0 — 
Take a look at this recipe for Spaghetti squash, with our gorgeous Extra Virgin Avocado Oil. Watch the instructional video here:
1 spaghetti squash
Avocado Oil infused with Garlic
75g / 2.6oz butter
Fresh sage leaves
Salt and pepper – if desired
1. Cut the spaghetti squash in half and remove the seeds. Place both halves face down in an ovenproof dish, add a cup of water and cook for 20 minutes in a 190°C / 375°F oven – alternatively microwave for 4 minutes.
2. Rake flesh with a fork to make the “spaghetti” noodles. Melt the butter till golden, add a drizzle of Olivado Avocado Garlic Oil then sage leaves. Remove from heat.
3. Pour over spaghetti squash noodles. Season with salt and pepper if desired.
Ingredients
1 spaghetti squash
Avocado Oil infused with Garlic
75g / 2.6oz butter
Fresh sage leaves
Salt and pepper – if desired
Directions
1. Cut the spaghetti squash in half and remove the seeds. Place both halves face down in an ovenproof dish, add a cup of water and cook for 20 minutes in a 190°C / 375°F oven – alternatively microwave for 4 minutes.
2. Rake flesh with a fork to make the “spaghetti” noodles. Melt the butter till golden, add a drizzle of Olivado Avocado Garlic Oil then sage leaves. Remove from heat.
3. Pour over spaghetti squash noodles. Season with salt and pepper if desired.
