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Spaghetti Squash with Avocado Cream Sauce

Avocado Cream Sauce adapted from Oh She Glows

yield: 2 people


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


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…

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