Incredibly filling, this spaghetti squash dish, topped with creamy, garlicky avocado sauce, is ready in 30 minutes or less…and you’d never guess it’s VEGAN!
What’s that? A SAVORY dish?! I know, I know…I was a bit surprised myself when I first concocted this rich and creamy sauce. I was not so surprised, however, that after my first taste, that I wasted ANY time hunting down a spatula to scrape the blender clean!
This meal is perfect for those nights when you come home from work and all you want is a quick and easy dinner you can
put on the table eat in your lap while you sit with your fuzzy slippered feet up.
Precook your spaghetti squash at the beginning of the week and it can be even easier…all you have to do is heat it up! Or you could be
lazy strange like me and eat it cold! 😉
Either way, this recipe NEEDS to be in your regular menu rotation!
A great source of healthy fats and protein, with enough veggies to please any volume eater, this gluten-free dish is sure to satisfy! And if your meat-eaters still think something lacking, just top it with some grilled chicken or shrimp!
Spaghetti Squash with Creamy Avocado Sauce
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: microwave food processor blender entrée dairy-free gluten-free grain-free vegan vegetarian avocado spaghetti squash #strangebutgood
Ingredients (Serves 2)
- 1 medium spaghetti squash
- 2 cups mixed vegetables, like peas and carrots
- 1 large avocado
- 2 cups fresh spinach
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 1/2 Tablespoons favorite salt-free seasoning
- 2 teaspoons fresh lemon juice
- Salt & pepper to taste
1. Cook spaghetti squash in the microwave according to these instructions.
2. While the squash cooks, combine remaining ingredients (except for the mixed vegetables) in a small blender or food processor and blend until smooth. Adjust seasonings as necessary.
3. After the squash has finished cooking, fluff with a fork and then add sauce and vegetables and serve in the peel.
Who needs to dirty up dishes when your food comes with its own disposable bowl?! 😉
And just because this recipe makes me think of sunshine and warm weather (which I’m hoping we get this weekend), I’m busting out my spring-ified logo!Be sure to head on over to Sprint 2 the Table to see what other #strangebutgood creations are being linked up this week!
What is your favorite way to eat spaghetti squash?
so I usually soften spaghetti squash in the microwave, but I never would have thought to actually cook it in there! That’s all sorts of brilliant. And of course, creamy avocado sauce sounds pretty epic. I don’t eat it too often, but I’ve made a lasagna-stuffed spaghetti squash that was pretty epic.
Ohhh, that sounds amazing! And yeah, I’m all about the instant (or near instant) gratification thing…especially when it comes to food. The quicker I can get food in my face, the better! Lol
I am seriously going to hire you and Sarah to mess with my logo every week. I love the lady bugs!!!
This looks so good. I have a spaghetti squash but I just (like 5 seconds ago) ate my last avocado. Will have to go to the farmer’s market. Darn…
probably an awkward time for me to tell you I don’t like spaghetti squash! Ain’t no reason I can’t make this with regular spaghetti though!
Heck yeah! And it’s also good on toast, with eggs, or you know, straight off a rubber spatula! 😉
You had me at avocado but lost me with the peas and carrots. 🙂 I love all the foods, but, something about them all together like that is weirding me out. Oddly enough, I never thought about cooking the squash earlier in the week. I was always worried it would go bad. Good to know it doesn’t!
Oh no, not at all! I’ve precooked it at the beginning of the week and it’s lasted until the END of the week before! Lost you with the peas and carrots huh? Let me guess, you’re against food touching! 😉
hahahah 😉 I used to be terrible about my food touching. Like, all out, go buy divider plates. I have gotten better at it. I just haven’t been a fan of peas and carrots. I prefer my carrots raw and well, peas just don’t do it for me. I have to be really in the mood for them. It’s really weird. I like them. It just seems I never want to eat them. I think it is because when I was younger my mom would by dry peas for soup because it was cheap and we had it ALL the time. Kinda over it. hhaha
Oh man, that is pretty bad! Haha! For me, it was the scarring of canned peas…which I loved back in the day, but still…nowadays I can only think of swamp-colored mush! Lol! And you know, I’ve heard that most people either prefer their carrots raw or cooked, but not both. Since I’m super special, I get to be an exception to that rule! 😉
Girl, you be cray-cray, although you know I love my veggies. I’m also pretty certain I’ll eat almost anything if you top it in a creamy garlic sauce. Then I’ll go to hot yoga and scare the other patrons when garlic starts sweating out of my pores. It’ll be a blast. 🙂
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This looks absolutely delicious- and the best bit is not having to use a bowl! Although i’m not the biggest fan of spaghetti squash after it decided to explode on me in my shoebox kitchen, I reckon it’d taste swell with spaghetti or tagliatelle! Maybe I’ll just bake it in an eggplant or something lol!
Explode on you?! Obviously you weren’t following my instructions for cooking…that’s where you went wrong! 😉 But seriously, the avocado sauce is good on just about anything…and definitely with toast and eggs!
Well that looks just fantastic!
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