"Pesto Pasta" with Mushrooms

Alright, ladies and gentlemen.  This recipe is from the Biggest Loser "Simple Swaps" book and it is delicious.  With a mere 172 calories this dish is healthy, flavorful AND filling - the holy trinity of light eating.  On top of that, it was pretty easy to make.  I actually doubled the pesto recipe and saved half of it for Mr. Kitchin to use on sandwiches at lunch.  Genius!  The recipe below makes four servings.  For a vegan version, omit the cheese or use vegan parm.

Ingredients:

• 2 Lb. Spaghetti Squash
• 1/2 Medium Avocado
• 1/4 Cup Fresh Basil Leaves
• 2 Tbsp. Grated Parmesan
• 1 Tbsp. Garlic
• 1 Tbsp. Chopped Green Onion
• 1 Tsp. Salt
• 1/4 Tsp. Black Pepper
• 1/3 Cup Hot Water
• 1 1/2 Tbsp. Canola Oil
• 2 Cups Sliced Button Mushrooms

Directions:

• Preheat oven to 375°
• Lightly coat rimmed baking sheet with cooking spray.
• Slice squash in half lengthwise (this can be difficult, watch your fingers).
• Poke some holes in the skin of the squash and lay, open side down, on the baking sheet.
• Bake for 45 minutes or until tender.
• Meanwhile, prepare the pesto.
• Put avocado, basil, cheese, garlic, onion, salt, pepper, and water in blender and puree.  Add more water if necessary.
• Once well blended, set aside.
• Remove squash from oven and let cool for 10 minutes.
• Using a fork, scrape the flesh of the squash from the skin (it will look like spaghetti) and set aside.
• Heat medium-sized pan over medium heat.
• Once hot, add canola oil and heat (approximately 45 seconds).
• Add mushrooms and cook until browned.
• Add "spaghetti" and toss to coat.
• Add "pesto" and toss to coat.
• Cook for 1 - 2 additional minutes to combine and then serve.