Green Spaghetti Squash for St. Patrick's Day

In honor of St. Patrick's Day, a little something green. If you love avocado, spaghetti squash and lemon as much as I do, you'll also enjoy eating them together. I live when simple things are so delicious (and healthy to boot!)
No real recipe here, just assembly instructions.
You'll need:
1 small spaghetti squash
1 or 2 avocados
1 lemon (meyer if you have one!)
Sea salt
Bake spaghetti squash in 400° oven for 45 minutes, or until tender. It's best to poke a few holes with a fork throughout the squash before baking.
Once squash is done, scoop out seeds, then use a fork to scrape out flesh so it resembles spaghetti.
Halve avocado and remove pit. Dice avocado in it's shell and scoop out into a bowl. Squeeze desired amount of lemon juice over avocado, sprinkle with salt and toss. (Here is where it's up to your taste- if you'd like lots of avocado, use two; if you want it citrusy, use more lemon juice)
Add spaghetti squash to avocado mixture and toss until well coated. Taste and re-season if needed.
For a little extra oomph, add additional roasted our sauteed veggies.