mexican spaghetti squash with creamy avocado spread

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

1. 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.
2. 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.
3. In a small food processor, combine the avocado, water, cilantro, lime juice, and spices. Process until smooth.
4. 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).
5. 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!

Tagged as: avocado spread, gluten free, mexican, recipe, spaghetti squash, vegan, vegetarian