Avocado is one of the most universal fats. If you are able to think outside the "avocado is only for guacamole or breakfast scrambles" box, it can do a whole lot with just about any meal. For the love of god do not stop making guacamole or breakfast scrambles...but go ahead and try it in a smoothie! Make a chocolate pudding with it! Or make it into a pasta sauce with the below recipe! :) :) :)
Some people are hard in their food ways. Which is fine. I'm sure a few of you wrinkled your nose at the words "avocado pudding". To each their own, I suppose...but if you are someone who likes to do unconventional things with your traditional foods, then give this easy recipe a whirl. Just a few pulses of your food processor and you've got yourself a delectable "pasta" sauce. You go, Glen Coco!
- 1 small spaghetti squash
- 1 small, ripe avocado
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Juice of 1 lemon
- 5-6 big leaves of fresh basil
- 1/2 tsp sea salt
- 1/4-1/2 cup water
- 1 cup cherry tomatoes, halved
- Poke holes in your spaghetti squash with a fork. Place on a large plate or round baking dish and microwave on high for 10 minutes. Microwave for 12 minutes if your squash is a little bigger. Let cool.
- Once cooled, cut the squash in half and scrape out the seeds. Scrape out the spaghetti-like strands into a big bowl and set aside.
- In a food processor, add avocado, olive oil, balsamic vinegar, lemon juice, basil, salt and 1/4 cup of water. Blend until you get a creamy consistency. This will give you a pretty thick sauce. To thin out, add water 2 tbsp at a time until you get your desired consistency (I added 1/4 cup more water and the consistency was like that of alfredo...still thick and creamy but thin enough to spread throughout the pasta).
- Pour your avocado sauce into the bowl with your "noodles" and mix throughout. Add your halved cherry tomatoes and serve!
Servings: 2-3 side dishes