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Avocado Spaghetti Squash Pasta

In normal life, I’m not very good at bargaining. And I’m especially bad at asking people for favors or to do things that could in the tiniest, smallest way bother them.  I’m not sure why I’m so bad at it. It probably has something to do with absolutely hating to be an inconvenience and also having a terrible case of “people pleaser” syndrome.

It is a bad syndrome to have.

But, in the last few months, namely since I’ve been engaged, I’ve been attempting this whole bargaining route, and have even asked others for a few favors.  And much to my surprise, I’m actually ok at it.  Complete and total strangers have gone out of their way to help me, which I am incredibly thankful for. Yes, I know this is vague, but mainly I wanted to write about it because I wanted to encourage other self-diagnosed “people pleasers” to ask for help and favors every now and then. Sure there will be a few people who say no; however, it has been my experience that so many other people are all about saying “yes.”

Alright, that is all I have on that.

Now to talk about this creamy avocado pasta sauce I whipped up today at lunch.  I’ve heard about others using avocado in their pasta sauce as opposed to heavy cream.  The recipes I’ve seen all seem to recreate an alfredo sauce.  Good, but not always my favorite flavor.

So I thought why not use avocados in the more traditional sense and create a guacamole style pasta sauce?

Could it work?  Would it taste good? Am I obsessed with guacamole?

Yes, yes, and YES!

You’ll notice those aren’t noodles either. To bump up the good for you factor, I opted to use spaghetti squash as opposed to noodles.  T’was a good choice.

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Avocado Spaghetti Squash Pasta
Serves two
1 prepared spaghetti squash
1 large ripe avocado
1 clove garlic
Handful of cilantro
1/2 cup spinach
1 tbsp olive oil
1 lime, juiced
1 tsp salt
1/2 tsp pepper

Prepare spaghetti squash by pricking entire squash with a knife then microwaving for about 12 minutes.  Cut squash in half, scoop out seeds, then use a fork to remove the strands.  Place strands in a bowl.  Store extra squash in tupperware

While squash is in the microwave, combine garlic, cilantro, olive oil, spinach, lime juice, salt, and pepper in a food processor. Pulse until it is chopped into tiny pieces. Add in avocado and pulse until sauce is creamy and smooth.

Stir avocado sauce into spaghetti squash “noodles.” Garnish with lime zest and salt and pepper.

The best thing about this recipe is not that it is healthy, but that it literally came together in about 15 minutes. Usually at lunch I have my smoothie and head back to work, but sometimes I want a lheartier lunch. Something definitely can be said about chewing your lunch as opposed to drinking it every now and then.

To bulk it up even more, add in grilled chicken.  That is my plan for tonight’s supper. Unfortunately, this is not the type of meal where you want leftovers.  Avocados have a tendency to turn pretty ugly after a few hours.  I’m not in to eating brown pasta sauce, no matter how good it might taste. Sorry.

Today is the last day to vote for my Saucy Mama recipe and enter the giveaway. Leave a comment here or on my entry for a chance to win some awesome mustards from Saucy Mama. And go ahead and vote for my entry while you are at it.

September 10, 2012 - 7:31 pm

Christian Stewart - This was magically delicious! I added some sauteed mushrooms, onions, and zucchini and was totally pleased with the results. I never would have thought this combo would be so yummy.

September 10, 2012 - 10:37 pm

Lindsey - That sounds like a great addition! I’m glad you liked the recipe 🙂

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