4 small or 2 medium squash, coarsely chopped
3 green onions, chopped
½ tsp. chili powder
1 c. plain yogurt
¼ c. fresh cilantro
2 avocados, peeled and chopped
2 cloves garlic, halved
½ tsp. coriander seeds, crushed
Salt and pepper to taste

Put the zucchini, avocado, green onion, garlic, chili powder, and coriander seeds in a food processor; process until smoothly combined. Transfer the mixture to a medium bowl; stir in the yogurt. Refrigerate for at least an hour. Season with salt and pepper to taste; garnish with cilantro.