Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the spaghetti squash:
Cut the spaghetti squash in half from the top to the bottom.
Scrape out all the seeds from the inside of the squash with a spoon.
Rub or brush the avocado oil in the middle cavity of the squash and along the rim/inner edge of the squash, then sprinkle with a few pinches of Himalayan pink salt and ground black pepper.
Place the squash onto the prepared cookie sheet and bake at 350 degrees Fahrenheit for approximately 45-50 minutes.
Remove from the oven and allow the squash to cool enough to handle it with an oven mitt.
Using a fork, scrape out the inside of the squash into pasta-like strands.
Transfer the cooked spaghetti squash pasta to a medium-sized mixing bowl.
Prepare the sauce:
While the spaghetti squash is cooking, add all ingredients for the sauce to a Vitamix and blend until it is well combined and creamy, using a tamper if needed. Adjust the amount of water for your desired consistency to make the sauce thicker or thinner.
Taste and adjust the seasonings to your preference.
Assembly:
Pour the sauce over the spaghetti squash pasta and gently toss it until it's evenly distributed.
Garnish with freshly chopped cilantro.
Notes
Serving Size: This recipe will make approximately (2) cups. Nutritional information is for (1) cup which is (1) serving.