Creamy Avocado & Spinach Spaghetti Squash “Pasta”

by: Lindsay Webster

Mmm, everyone loves a healthy dinner, especially when it tastes as good as restaurant food, and is super easy to make! Don’t let the fact that this meal is essentially the colour of the Incredible Hulk throw you off, because it will make you feel like the Hulk. Aka fantastic. Introducing, spaghetti squash “pasta” in creamy avocado-spinach sauce.

First off, spaghetti squash is packed with potassium. I went through a phase of obsessively tracking my nutrients, to see if my diet might be deficient in anything. I was surprised to see how much my daily nutrient intake lacked potassium, a mineral that is more important than you would think. It’s one of seven essential macro-minerals, and is essential for assisting in the bodily absorption of all your other important vitamins and minerals. Other health benefits include supporting heart health, anxiety and stress, enhanced muscle strength, metabolism, the list goes on. So, if you eat gluten-free or vegetarian, well then here’s a great recipe for you, but if not then you’re in luck because using spaghetti squash tastes just as great as pasta, with the added health benefits! This recipe can also easily be made vegan and serves 2. Just be sure to check for vegan ingredients in the vegetable broth and pesto.

Creamy Avocado and Spinach Spaghetti Squash Pasta 2

INGREDIENTS

  • 1 large spaghetti squash
  • 2 cloves raw garlic
  • 1 avocado
  • 1 cup fresh spinach
  • 1 cup chicken broth (sub for vegetable broth if you want to keep it vegetarian)
  • 1/3 cup pesto (I have homemade in my freezer, but store-bought is fine too)
  • 1 tbsp fresh lemon juice salt and pepper to taste

INSTRUCTIONS

  1. I started off with one spaghetti squash. Cut it in half, empty out the seeds and stringy bits, then roast it at 400F for about 50 minutes. I brushed on some olive oil and sea salt before roasting. When it’s done, you should be able to take a fork and, when you scrape it against the inside of the squash, it will come apart in strings that look like spaghetti.
  2. Meanwhile, while your squash is roasting, put the remainder of your ingredients into a blender. Blend them until you achieve a creamy, smooth consistency and season with salt and pepper to your preference. I use hot chicken stock for this step, so that by the time you’re done blending your sauce is still warm.
  3. Scrape out your spaghetti squash into a bowl once it’s done roasting. I wore an oven mitt for this step, since the squash will be hot.
  4. Pour the sauce onto the squash and mix everything together!
  5. Then you can dish it into bowls, and I topped it with some pine nuts and parmesan for extra yumminess. Easy!
Author

Lindsay Webster, Competitive OCR, Mountain biker, xc skiier & runner.

Lindsay is a pioneer in the female OCR world, and her own life. She left the stability of a regular income to take a chance on something she wasn’t even sure she would be good at. The result? She’s the happiest she’s ever been.

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