Can you believe December is right around the corner? I have a lot of catching up to do with all of your wonderful blogs. In the meantime, I thought I’d share a special recipe.
Spaghetti Squash is one of my favorite things to cook with during the fall. Usually, I’d serve the “squash noodles” with marinara and homemade dairy free parmesan cheese. But I had an avocado on hand and decided to try out a new sauce. The result was fantastic and would pair great with fresh pasta too.
Spaghetti Squash with Creamy Avocado Sauce
Yield: 4 servings Prep Time: 15 minutes Cook Time: 40-50 minutes
1 ripe avocado
¼ cup fresh basil
1 clove of garlic
Juice of 1 lemon
1 tablespoon extra virgin olive oil
Salt and white pepper to taste
3 chopped Brazil nuts or macadamia nuts
Sea salt and freshly ground pepper
Chopped flat-leafed parsley
- Preheat oven to 400 degrees. Half the Spaghetti Squash lengthwise.
- With an ice cream scooper, remove the seeds. Sprinkle with a little salt and pepper. Place the two halves face down on a baking tray lined with parchment paper.
- Roast 40-50 minutes until the squash is soft.
- Once cool enough to work with, scrape the squash out with a fork. It should resemble noodles. Serve immediately with the avocado sauce.
For the Avocado Sauce:
- Scoop the pitted avocado into a food processor. Add the fresh basil, lemon juice, olive oil, garlic, and a pinch of salt. Blend, adding a teaspoon of water if needed.
Optional Beet Puree:
- In a saucepan, heat olive oil and 1 clove of garlic (minced). Sauté the garlic and 3 beet cubes. Cook until heated through and spoon on the side of the squash as seen in the photo above.