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
Serves 2
- 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)
Directions
- 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!
{ 40 comments… read them below or add one }
If my name was Stella, I’d be telling you I got my groove back.
OMG… I heart you. And I hear you, I haven’t been wanting to cook much, either!
I can relate. I’ve been so busy during the day that the thought of cooing dinner is just daunting these days. I really need to work on some more ideas other than just salads. Love the avocado cream in this!
I love this recipe idea! All ingredients I love. If only I could get my husband to like spaghetti squash more! So, I only serve it once in awhile…this looks like a good way to try it instead of with the usual red sauce.
For some reason I’ve always been afraid of microwaving a spaghetti squash, I feel like it might explode or something haha.
I’ll have to try it though, 8 minutes is WAY faster than 45!
Looks delicious! Especially the avocado cream!
Chelsey — To microwave the squash, do you chop it in half beforehand? I’m thinking yes — because a whole squash in the microwave for 8min would probably explode, but just checking!
I usually puncture holes in my squash and pop it in the microwave for 4 min or so to soften it before I attempt to cut it in half, but then I usually put it in the oven for 40 min. Popping it back in the microwave would save so much time!!
It doesnt explode actually because I stab holes in it!!
I’m sorry your garden didn’t produce well this year. Did you do a planting for fall vegetables as well?
I’m planning on planting some kale this weekend and maybe some broccoli!!
Oh my, this is my kind of meal!! SO many of my favorite things!! I love the idea of microwaving the squash, too. I cannot wait to try that, thanks for the great tip!
We stick around because you are so stinkin cool!
That’s why! …..and we just love you.
I need to find my cooking groove- I think I’m slowly getting there- slowly. I don’t know what it was about this summer but I wasn’t in the mood to cook either. I was all about smoothies and such!
That avocado sauce looks mint green! Haha and I’m sorry about your garden! I remember last year, the first time I met you when we went for that run, you sent me home with a bunch of green peppers!
YUM i love spaghetti squash but never thought to pair it with mexican flavors.sounds delicious!
I think I convinced myself when I was younger I didn’t like spaghetti squash because my mom would douse it in tomato sauce which I don’t care for. But I think I need to give it a second chance with this recipe!
hey Stella! I’m hoping that my CSA box that I pick up today is full of veggies so I can make something similar!
This looks so good, I had to pin it
.
Yum! I’ve been craving fajitas and this looks like a healthier way to ‘squash’
that craving! Great recipe Chelsea!!
I am convinced I need to make spaghetti squash! I haven’t in soo long… And actually, I can’t even take credit for that.. My friend made it and sent it home with my while I was babysitting! Looks great Chelsey!
I love the flavor and versatility of spaghetti squash – add avocado is NEVER a bad idea.
Wow. EVERYONE is cooking with Spaghetti Squash lately (myself, included.
)! I made it with peanut sauce and water chestnuts the other night for a bit of Asian flair. Might have to try this recipe next!
And I’ve never been successful in microwaving Spaghetti Squash. It always ends up funky. Roasted, I can do. Just need to make sure I plan ahead.
So glad you got your groove back and I’m so making this! I’ve had a spaghetti squash for weeks and haven’t known what to do with it…..I hope it’s still good.
I love anything that can magically turn into a Mexican dish. Yum!
That looks really good! I love spaghetti squash, I need to make it more often
I’ve yet to try spaghetti squash – I’m going to look for it this fall!
I’m sad to hear you only got one squash. I hope you have better luck next year. Also hope that I remember to plant some next year. That’d be a great one for me to grow myself since I can’t find them in my grocery stores…. well, except for about 2 months of the year.
where is the ketchup? hehe
Love this!
Sure look like you got your groove back!
That is really sad about your garden, I wonder why it didn’t thrive this year compared to last. Maybe lack of rain?
I think I need this in my life right now, I just need to pick up more spaghetti squash!
Creamy avocado spread sounds heavenly!
this is a food blog?
i don’t like reading food blogs.
Love this recipe!! Definitely bookmarking it.
The idea that I don’t have to cut the spaghetti squash in half before microwaving it is seriously blowing my mind right now. There have been so many times that I wanted SS, but was too lazy too cook it, because I didn’t want to fight with cutting that bad boy in half raw. I never knew you could just poke holes in it like a potato. You have totally changed my view of the SS. Completely. I am so not worthy!
What a great use of spaghetti squash! I recently found out I’m gluten intolerant and completely forgot about this veggie. You just made this pasta loving girl a happy person. Thank you, thank you!
that avocado spread looks amazing…i would’ve never thought to make that! also, anything with all of those peppers looks so wonderful to me!
What an awesome recipe! I cannot wait to try it out!
My garden was very hit or miss this year. Tomatoes were a hit…eggplant was a total miss – didn’t even get one! Butternut squash…miss – I only got one little one…Zucchini was another hit…but I would say over all – more of a miss than a hit. Boo for hot summers with hardly any rain.
My garden totally failed this summer too! My zucchini plant died, I didn’t get a single broccoli from my plants, and my peppers looked sick last time I looked.
I hope next summer is better!
Ahh so happy I found this recipe…JUST got back from the store and happen to have all of this shizzz in my bag! It’s fate! I was planning on making turkey sauce to have over the spag squash but will definitely try this instead! (fist pump)
I want to lick that avocado paste off of my screen #pleasedontjudgeme
I thought I was having deja vu when I saw this post, I made almost the same thing tonight for dinner! I guess great minds cook alike?….Ya know, if minds could cook.
I’ll have to try cooking my squash in the microwave next time, 8 minutes sounds a lot better than about an hour in the oven!
I just have to tell you that I made this last night and it was SOOOO yummy and way more flavorful and filling than I thought it would be. I will be making this over and over and over again…until spaghetti squash goes out of season and what a sad day that will be.
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