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As I have told you before, I love spaghetti. However over the past few months I have completely traded in my love for the carby noodle’s sister -the healthier, lower calorie, lower carb, and gluten free sister. Yup, I am referring to that giant yellow vegetable we call Spaghetti Squash.

I tend to eat a meal rich in carbohydrates for breakfast (my go-to Cinnamon Raisin Ezekial English Muffin slathered in vegan cream cheese), and I don’t want to overdo my carb intake by eating pasta for dinner, so spaghetti squash is always the perfect alternative.

{I find that when I consistently base only one meal per day around carbs, I am able to pretty much eat whatever else I want during the day, and maintain my ideal weight. I do on the other hand notice after a day of heavy carbs, the excess bloating and major discomfort that follows. This I prefer to avoid at all costs, as I like to feel and look my best!}

I didn’t want to use the typical marinara for my sauce tonight. I wanted something different, and of course vegan.

Conveniently, I had these perfectly ripe avocados waiting patiently in our fridge- so I decided to whip up this easy and super delicious avocado cream sauce.

This is a perfect sauce for spaghetti squash as it is also very nutritious. The avocado in this sauce is a nutritional powerhouse providing you with monounsaturated fats, fiber, copper, vitamin K, folate, potassium, vitamin E, lutein, magnesium, vitamin C, and vitamin B6 – lol.. umm just to name a few. 

And if you are looking for a little of that carb love, fold it into a bed of whole wheat or quinoa pasta. Hey, I would even use it as dip for crusty bread, chips, … or just eat it plain with a spoon?

ok, I may have tasted it a few times too many… but I had to make sure it was good.

Spaghetti Squash with Avocado Cream Sauce

Avocado Cream Sauce adapted from Oh She Glows

yield: 2 people

Ingredients:

  • 1 medium sized ripe Avocado, pitted
  • 1/2 lemon, juiced + lemon zest to garnish
  • 2-3 garlic cloves, to taste (I used two, 1 very large and one small, was very garlicky… taste test before adding a third)
  • 1/2 tsp kosher salt, or to taste
  • ~1/4 cup Fresh Basil, (the original recipe says this ingredient is “probably optional”, however I absolutely think fresh is best for this recipe)
  • 2 tbsp extra virgin olive oil

Directions:

1. First, prepare your spaghetti squash, find the recipe by clicking here. (or if you are using traditional pasta noodles, prepare your noodles now)

*When the squash has only about 5 minutes left in the oven, or during the 20+ minutes you are waiting for it to cool, prepare the following sauce* ~

2. Place the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. Pour sauce on spaghetti squash noodles and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

This stuff is the real deal. Its unlike any other sauce I have tasted. And its quite addicting. If I were you I would stock up on avocados asap…
What is your favorite food to make using avocado?
Do you ever use avocado cosmetically? For a at home face-mask, or deep conditioner?
Did you know you can also put avocado into smoothies for extra creaminess (and tons of vitamins)?
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