If my name was Stella, I’d be telling you I got my groove back.
I don’t know what has been going on with me lately, but I have NOT been in the mood to cook at all. I don’t know if it was the ten million degree summer we had or being super busy for a while, but cooking seemed to take the back burner for a while around here. Thanks for sticking around on my food blog that never uploads any recipes. You’re the best.
Have I told you all about how my garden totally failed this year? Before the big drought of 2012 (I swear it’s real — not really), I got potatoes, rutabaga, and onions. After that? Natta. Okay, so I’ve gotten one zucchini, three peppers, and a spaghetti squash. A spaghetti squash — as in one. Last year I was thinking of setting up a farm stand in my driveway I had so many vegetables. What is with this year? I’m upset.
If I was going to use my one spaghetti squash on anything, I’m glad it was this dish. I was craving Mexican, but didn’t have the time to make a big Mexican feast. Have you ever microwaved spaghetti squash? It takes like eight minutes. Then it’s done and all you have to do is scrape that baby clean. I’m a fan.
I made this sauce as a spin off of Angela’s avocado sauce she uses for her avocado pasta (which is delicious by the way). Avocados are supposed to be Mexican, right? I figured it would be a delicious adjustment!
Mexican Spaghetti Squash with Creamy Avocado Spread
- 1 medium sized spaghetti squash
- 1 red pepper, sliced into strips
- 1 green pepper, sliced into strips
- 1/2 onion, sliced into strips
- 1-2 tbsp. olive oil
- 1 medium avocado
- 1/4 cup water
- 1/4 cup cilantro
- juice of one lime
- 1/4 tsp. of each black pepper, salt, and garlic
- crushed red pepper flakes to taste
- nutritional yeast (optional)
- Start by washing your spaghetti squash and chopping off the stem (you don’t want it to burn in the microwave!). Using a sharp knife, carefully stab the spaghetti squash a few times as if you were cooking a potato in the microwave. Place the squash in the microwave and cook on high for 7-8 minutes, or until tender.
- While the spaghetti squash is cooking, prep your vegetables by slicing them into thin strips. Heat up a skillet with 1-2 tbsp. olive oil on medium high heat, and add the peppers and onions. Stir frequently and cook 5-10 minutes, or until tender.
- In a small food processor, combine the avocado, water, cilantro, lime juice, and spices. Process until smooth.
- Once the spaghetti squash is done, slice it in half lengthwise and scoop out the seeds. Then, carefully use a fork to scrape the squash out of the shell (I typically wrap the squash in a towel so my hand doesn’t get burnt).
- Pour the squash into a bowl, cover with vegetables, and dollop a few scoops the avocado spread on top. Top with nutritional yeast (or your favorite cheese) and enjoy!