Basil-Avacado Pesto Shrimp with spaghetti squash

I made this tonight while craving angel hair pasta. I have been pasta, grains, refined sugars, prepackaged processed food free for 2 months now. So keep that in mind when I say it tasted very close to the recipe I adapted.

This feeds about 4 people.

1 medium to large spaghetti squash. Cut in half lenght wise placed face down on cookie sheet and baked til tender in a 385 degree oven. about 40 minutes. scoop the seeds and gunk out first though.

1 red bell pepper cut into strips
1 green bell pepper cut into strips
1 medium onion cut into strips
red pepper to taste
7 medium mushrooms cut into small pieces
2lbs of raw peeled, deveined shrimp

Cook the veggies in a really good non stick skillet or add olive oil. I used no oil though. when almost al dente consistency, add shrimp and cook til they are all pink. drain the whole concotion in a collander.

Now for the Avacado Basil Pesto.

You need 1 bunch fresh basil
1 lemon juiced
2 cloves minced garlic
1 mushy avacado
sea salt, and black pepper to tast.
1 tablespoon olive oil

Add all this to a food processor and whirl it around until you get your desired consistency. Add water if it looks to thick. and whirl some more.

Now once the spaghetti squash are tender use a fork and scrape the strands into a huge mixing bowl, add the pesto then mix it up, then add the shrimps and veggies. serve hot.

for 1/4 of this it is a huge plate of food and 418 calories. very yummy.

let me know if you try it and what you think.