Last night for dinner, Keith and I had the best spaghetti squash ever! I found the recipe on my friend Jennifer’s blog, Sweetly Vegan and it is a winner! Not only was it decadent, it tasted like Keith and I were indulging in mounds of great pasta, only without the calories and guilt! I changed the recipe only slightly from the original. I can’t wait to make it again!
Spaghetti squash has only 42 calories and 2 grams of fiber per cup, so eat up! It is also an excellent source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, and a very good source of Vitamin C (nutritiondata.com)
Garlic and Onion Spaghetti Squash with Creamy Avocado Sauce
(adapted from Sweetly Vegan)
Serves: 2
Ingredients
Spaghetti Squash
- 1 large or 2 small spaghetti squash
- 2-3 tbsp. extra virgin olive oil
- 1/2 medium yellow or white onion, finely chopped
- 2 tbsp. minced garlic (less if you aren’t a huge fan like I am)
- Freshly cracked black pepper
Avocado Cream Sauce
- 1 avocado, pitted
- 3/4 lemon, juiced
- 1 tsp. minced garlic
- 3 tbsp. extra virgin olive oil
- 1 tsp. sea salt
- 1/2 cup fresh basil
Directions
- Preheat the oven to 375 degrees. Line a baking pan with foil (optional) and use a little olive oil to grease.
- Cut the spaghetti squash in half, length wise, and scoop out the inner guts (seeds and strings) and discard. Place the clean squash halves on the baking pan.
- Brush the olive oil on the the two halves, making sure to get around the rims as well. Place the garlic and onion inside the squash and evenly spread around. Sprinkle with a good amount of black pepper.
- Bake for 60 minutes, or until the spaghetti squash strings with a fork. If it is still hard and doesn’t string, bake an additional 5 minutes and check again.
- Let cool for 20-25 minutes. Once cooled, use a fork to string the squash, making sure to drag the fork on each side to get the most spaghetti squash you can.
- While letting the squash cool, you’ll want to prep your avocado sauce. In a blender or food processor. Place the olive oil, lemon juice, garlic, avocado, sat and basil. Mix until smooth and creamy.
- Serve over spaghetti squash noodles and garnish with fresh black pepper and lemon zest (optional)
Enjoy! I know you’ll love this recipe as much as I do!
Question: What is your favorite way to eat spaghetti squash?
Kevin and I eat this one a lot in the Fall and love it. I add shrimp to mine. He does not eat shrimp. REALLY GOOD. I agree.
Shrimp would be very good with the squash. You could create a healthier version of a scampi!
Wow that sounds awesome! You just make me want to be a better cook!
I got the recipe from someone else who inspired me! I lvoed how easy this was to put together!
I love avocado and spaghetti squash – never tried them together but this looks incredible!
You need to try this asap! It is so good! You’ll love it!
Yum yum yum!!! Yours looks so good!!! must go buy some spaghetti squash again!
It was great! I am so happy I found the recipe on your blog! We’ll be making it a lot!
What a beautiful, healthy grandbaby we have…..I cannot wait to give her lots of hugs…….hugs, and kisses….
Thanks Mom! She is excited to see you soon!