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Creamy Lemon Basil Spaghetti Squash

  • Author: Jessi's Kitchen
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Diet: Gluten Free



Creamy Lemon Basil Sauce (Approximately 1 Cup)

  • 1 Avocado (½ cup mashed)
  • 6 garlic cloves
  • 1 cup fresh basil leaves
  • 1 Tbsp lemon zest
  • 1/3 cup lemon juice
  • ¼ cup olive oil
  • 1/8 tsp cayenne pepper (optional)
  • ½ tsp black pepper
  • ½ tsp sea salt

Spaghetti Squash

  • 2 tsp olive oil
  • 3 cups spaghetti squash, cooked (or pasta of choice)
  • 1 cup chopped kale
  • 8 oz cherry tomatoes
  • ½ tsp black pepper
  • ½ tsp sea salt


  1. Place all of the sauce ingredients in a food processor or blender and puree until smooth.
  2. Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot add the tomatoes and sauté about two minutes.
  3. Add the rest of the ingredients and sauté for another 5 minutes. Add about ½ cup of the sauce and mix thoroughly.
  4. Serve as is or add some of your favorite protein or vegetables.


  • You can substitute any of your favorite pasta for the spaghetti squash in this recipe.


  • Serving Size: 4

Keywords: spaghetti squash with creamy sauce, spaghetti squash with avocado basil sauce, creamy spaghetti squash