Avocado’s are delicious but they have a very short shelf life. When they are ripe you need to eat them right away as they go bad really quickly. The other night I had an avocado that needed to be eaten before it went to waste. It was already too soft to put on a salad so what should I did with it?
I’ve used avocado in many different things – icing, smoothies, mayo, muffins, but never in a sauce but I new it’s creamy texture would be perfect. I searched the web and found a few interesting recipes but they either all had a lot of fresh basil or ingredients I am not currently allowed to eat. So I decided to make my own.
This was so yummy even my son ate it and he does not like avocado. It will become a staple in our house moving forward.
So here is the recipe:
Avocado Spinach “Pasta” Sauce
1 ripe avocado
a big handful of spinach (around 1 – 2 cups)
3 cloves of garlic
juice of half a lemon
1/4 cup olive oil
1/2 tsp salt
1/2 tsp basil
- Start by cooking your spaghetti squash.I do this by cutting it in half, scooping the seeds, and placing them inside down in a pan with a bit of water. Then I cook at 375 F for about 30 – 40 minutes.
- Place all ingredients into a blender or food processor, I use a vitamix. Blend until smooth.
- Heat a pan on medium heat with a little oil – coconut, avocado, etc… Add the squash and saute slightly. Pour sauce over squash and heat through stirring often. This only takes about 5 minutes. This step means you’ll have a nice warm dish and prevents any leftovers from browning the next day.
- Serve and enjoy.
Hope you enjoy!
Sabrina
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