Avocado Cream Sauce… With Spaghetti Squash “Pasta”

Oh, aren’t I clever with that title? 😉 The avocado cream sauce is really what this recipe is all about. I mean, how many times have a taught you guys how to make spaghetti squash pasta with some chicken? Let’s be real here. The sauce is where it’s at.

I become obsessed with things easily. Especially when it comes to food. I like something and it becomes all I eat for a few weeks, a few months, or a few years. Then one day I’m sick of it and that’s that for a while. Recently it has been spaghetti squash. Not so recently it has been chicken… that’s basically all I’ve eaten for the past few months. Although I can feel the repulsiveness coming on. I’m slowly looking at chicken like it’s a foreign enemy. I had been obsessed with eggs for over a year, then about 2 months ago couldn’t stand to eat them anymore. But now I’m taking a liking to them again and starting to incorporating fried, hard boiled, or scrambled eggs back into my diet. Another thing I’m currently obsessed with, spice wise, is paprika. I use it in EVERYTHING! Including this recipe. My non-food obsession (but still cooking related) as of late is tinfoil. Gosh, I always thought it was such a waste and something “fancy people” used. BUT OH MAN WAS I WRONG! That stuff is the sh*t! It’s amazing… it makes clean-up so easy! I bake EVERYTHING on it now. Fun fact.

Anyway, I know I posted a spaghetti squash recipe the other week (last week?) but here is another one:)

Ingredients:

1 medium spaghetti squash

1.5 lbs. of chicken breast

3-5 bell peppers in various colors

olive oil to cook the peppers in

A TON OF SPINACH OR KALE OR BOTH! A huge bunch of kale or 1 big bag of spinach

Avocado Cream Sauce:

1 avocado

1/2 cup canned coconut milk

1/4 cup coconut aminos

1/3 cup tomato sauce (more if you like)

1/4-1/2 cup water (to thin sauce to your liking)

1 tsp. paprika

1 tsp. chili flakes

salt and pepper to taste

Preheat your oven to 400 F. Cut your spaghetti squash in half and place cut side down on a tinfoil (!!!!!) lined baking sheet. Bake for about 45 minutes until easily spaghetti squashable.

While your spaghetti squash is baking, cook up your meat! If you are using chicken, cut the chicken into bite sizes pieces and cook for medium-high heat on the stove. Season with salt and pepper and cook until no longer pink.

Once your meat is done, set aside. Cut up your peppers into very thin strips. Saute over medium heat until soft. Set aside. In the same pan, saute your spinach or kale until wilted.

Once your Spaghetti squash is done, take out, let cool a minute, then spaghetti squash it up into a bowl! Add your sauted peppers, greens, and meat. Mix well.

Now make your avocado cream sauce! Here is how…

Take out your blender/magic bullet/ninja/etc and put into it the avocado and the rest of the sauce ingredients. Start with 1/4 cup of water. Blend everything until smooth and creamy. If it still seems to thick for a pasta sauce add more water. The tomato sauce brings out the flavors, I found, plus I love tomato sauce on pasta type dishes but was tired of plain old pasta sauce.

Pour as much sauce as you like over the “pasta” and mix well. I didn’t end up using all my sauce (maybe about 3/4?). You’ll likely have leftovers which you can use to dip veggies in or pour over eggs or whatnot.

Now, Serve that up!

I’m working on a fitness related series for the blog. The first post should be coming at ya this weekend, so get excited.