Every time I eat an avocado, I think it’s a trick. Something can’t be THAT good and THAT good for you; life just doesn’t work like that. And yet, unless science is lying to me, that delectable avocado is loaded with nutrients and creamy richness. It’s miracle food, my friends.
Now that I’m on a feverish avocado kick, I try to think of every way possible to eat them. My Simple Chunky Guacamole is a crowd pleaser (of course, you can’t go wrong with the bacon variety either), but what if I want to make a meal out of my avocado?
A great option seemed to be some of the avocado pastas I’ve seen floating around on the internet and making me drool like a dog. There are cream sauces, mac and cheeses, and more, all adorned with avocado. But lately, I’ve been trying to take it easy on the carbs at dinnertime (which you’d never guess by yesterday’s post), so I needed to sub that starchy pasta with something else. Here’s my seamless solution: Creamy Avocado Sauce & Roasted Cherry Tomatoes w/ Spaghetti Squash.
With this swap, I almost tricked myself into thinking I was eating pasta. They don’t call it spaghetti squash for nothing; when prepared right, it looks like and mimics the texture of spaghetti. Plus, when you cover it in a creamy, garlicky avocado sauce, it’s even easier to forget it’s good for you.
Further demonstrating the magic of avocados is that this sauce seems so thick and indulgent, but you didn’t have to add an ounce of cream or even build a roux; that creaminess is all avocado, baby. Who knew you could have a rich, creamy sauce without actually using cream or making it loaded with fat and calories?
And, for an added punch of flavor, I employed sweet and juicy roasted cherry tomatoes that lend a pop of freshness to every bite. Finally, crunchy almonds add a little bite and texture to break things up. Not to mention, almonds are heart healthy.
This is a well-rounded dish, one of my best healthy creations ever. Just like the avocado, every bite seems like a paradox; nothing can be so delicious, so healthy, and so easy, but this is. Try not to think about it too much; just eat and enjoy.
A Few Tips Before You Get Cooking:
- You can tell if an avocado is ripe if it’s soft and squishy when you give it a squeeze.
- If you’re looking to serve more than two, easily double the recipe. I can eat this whole recipe myself, so take that into consideration.
- Add bacon or chicken for the carnivores.
- This is a great way to trick kids into eating well; it’s green, and they think they’re getting spaghetti.
Creamy Avocado Sauce & Roasted Cherry Tomatoes w/ Spaghetti Squash
By The Smart Cookie Cook
Yield – 2 servings
- 1 cup cherry tomatoes
- 1 spaghetti squash, halved
- ¼ cup vegetable or chicken stock
- 1 shallot, finely chopped
- 2 ripe avocados
- 2 tsp. minced garlic
- ½ tsp. salt
- ¼ cup grated parmesan cheese
- ¼ cup finely chopped almonds, walnuts, or pine nuts
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray. Spread the tomatoes out in an even layer then spray them with a bit of the nonstick spray. Sprinkle with a pinch of salt and pepper then bake for 10-15 minutes, or until tender, sizzling, and slightly shriveled. Set aside.
- Place the spaghetti squash face-down in a microwave-safe casserole dish and fill halfway with water. Cover and cook in microwave for 10-15 minutes, until fork tender.
- Scrape the seeds out of the squash then discard. Scrape out the rest of the innards and set aside.
- Bring a medium skillet to medium heat and add vegetable stock. Add shallots and sauté for two minutes. Meanwhile, slice the avocado in half by carving around the pit. Separate into two halves then pierce the pit and wiggle it free. Discard.
Scoop the avocado innards out of the skins and into a small bowl. Use a large fork to mash until fairly smooth then add to skillet. Add garlic, salt, parmesan, and squash and stir until everything is evenly combined and squash is tender to your liking. Top with tomatoes and nuts and enjoy.