Being in California, especially, I love avocados! But my issue is always when I buy bulk avocados [even the baby ones from Trader Joe’s] & they all get ripe at the same time.
How do you use it all before it goes bad?
How can you use it differently than guacamole or on top of eggs or toast?
This creamy avocado sauce was something I came across on Pinterest from http://damndelicious.net/2014/06/20/avocado-pasta but the original recipe has it served on regular spaghetti. So, I decided to switch it up & see how it would do with spaghetti squash instead. I’m a fan of spaghetti squash & making recipes gluten-free for anyone needing that option! Especially when it comes to pasta, as I have had conversations with different people about how hard a good gluten-free pasta is to find.
First, the spaghetti squash. If you’re not familiar, cooking one is pretty easy.
Cut in half, scoop out the seeds & stuff in the center [just like a pumpkin]. Drizzle with EVOO & sprinkle with pink Himalayan salt. Place on a baking dish, cut side down. Bake for 35-45 minutes at 375, or until tender. For the amount of sauce, you can get away with doing 2 decent sized spaghetti squashes.
Let it cool until it’s safe to the touch & then use a fork to make “strands” of spaghetti out of the flesh.
And in the time the spaghetti squash is cooling, you can make the avocado sauce!
2 ripe Avocados, halved & peeled [I used 3, as they were the baby sized ones]
1/4 c. EVOO
2 TB. Jalapeno Infused Olive Oil
1/2 c. Fresh Basil Leaves
2 cloves Garlic
2 TB. Lemon Juice
1/2 tsp. Pink Himalayan Salt
1/4 tsp. Ground Black Pepper
I added the tablespoons of jalapeno infused olive oil for a little heat, but you can do the same with an infused avocado oil as well, or just up the EVOO to 1/3 cup to cover the difference. Mix all together in a food processor or Magic Bullet, adding additional salt &/or pepper, to taste, if necessary.
Now that the sauce is done, you should be able to put a fork in the spaghetti squash & create the strands of spaghetti. Pour sauce on & mix. Additionally, adding tomatoes & corn, like the original recipe say, work really well. This time, I didn’t have corn… but I quartered about 6 pearl tomatoes & stirred them in fresh.
Be mindful of the sauce. You don’t want the spaghetti strands too soaked. I had to add a little more after the photos, before I ate it.
And, for an extra pretty presentation, you can scoop it back into the halved squashes like I did! 😉
Just make sure you have a salad or something else to go with. Even the Healthy Gluten-Free Chicken Parm I made would pair nicely with this… if you’re not vegan/vegetarian. Because of the low calorie & fiber content, the spaghetti squash itself probably isn’t enough to fill you, even with the avocado sauce. Just something to be mindful of!! 🙂