Recently I went to the store on a mission in search of perfect avocados to try making this creamy avocado sauce with spaghetti squash. You can find the recipe on Oh She Glows – it’s super easy to put together and tastes AMAZING!!! This may be a new weekly meal rotation for me.
I prefer spaghetti squash to pasta now because it’s way more nutritious, a vegetable, tastes good, and doesn’t sacrifice the satisfaction that comes with all those carbs in regular pasta. Baking it gives you “noodles” that have a yummy, light flavor – but it soaks up the sauce or what flavors you add into your dish. I usually just keep an eye on mine rather than time it exactly when I bake them, but you can follow exact directions for baking perfect spaghetti squash here.
The next day I heated up the squash and spooned some avo sauce on top with campari tomatoes and a dash of balsamic vinegar, delish. Spaghetti squash is amazingly versatile to cook with and you can mix just about anything in – traditional spaghetti sauce, pesto, chili, you name it.
- Pre-portion squash servings in airtight containers to toss in your fridge for prep convenience and portion control.
- Don’t refrigerate your tomatoes! It sucks the flavor and life out so they’re just blah and bland. I didn’t know this for a while and definitely taste the difference.
- The sauce is raw so it’ll only hold for about a day, though I struggled to make it last even that long… Too delicious to even.