4 cups cooked spaghetti squash threads

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1 tsp. garlic powder

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1 tsp. onion powder

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1/2 tsp. sea salt

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1/8 tsp. black pepper

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1/4 cup coconut flour

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2 large eggs whisked

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4 slices bacon cooked, drained of fat, and finely chopped

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2 Tbsp. finely minced chives

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2 Tbsp. ghee refined organic coconut oil, or preferred cooking fat for frying

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1/4 cup parmesan cheese freshly grated

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1/4 tsp. chipotle powder

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2 ripe, Fresh California Avocados seeded and peeled

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4 Tbsp. lime juice (from 2 limes)

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1/4 cup fresh cilantro

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1/4 cup yogurt (or non-dairy yogurt)

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1/4 tsp. sea salt (or to taste, as needed)

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1/8 tsp. black pepper or red pepper flakes or to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.