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Creamy Avocado Spaghetti Squash (& Giveaway to Win $100)

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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A few weeks ago, I was invited to participate in a “Cinco de Swap” with Avocados from Mexico and The Motherhood. Along with some other bloggers, I was sent a $50 gift card to cover the cost of groceries to make a tasty avocado recipe.

As you know, I love avocado, especially in the form of freshly made guacamole. At least once a week, I make a big batch of guac and eat it with rice crackers or raw veggies. It’s the best snack. Or meal. Ok, there have been a number of times, like last night, when I eat a ton of guacamole and call it dinner. With all of those healthy fats, it’s an incredibly satisfying food.

I_love_guacamole

Avocados are also an extremely versatile fruit (yep, they’re a fruit) and can be eaten alone or used in a variety of recipes””as the main ingredient or topper””from soups to salads to smoothies and desserts. I’ve seen all sorts of creative avocado recipes in the blog world and on Pinterest. Just the other day, I saw a recipe for Avocado Chocolate Chip Cookies that I really want to try.

For my recipe, I created a creamy avocado sauce, which I added to spaghetti squash. The sauce is made with avocado, nutritional yeast, sunflower butter, garlic, lime juice, and rice vinegar, so it has lots of interesting flavors that combine for a delicious””almost tangy””sauce. I mixed it with leftover spaghetti squash for a cool, avocado dish. I hope you guys like it as much as I do!

Creamy_Avocado_Spaghetti_Squash

Creamy Avocado Spaghetti Squash

Ingredients:

  • 1 large avocado (or two small)
  • 1/4 cup nutritional yeast
  • 2 tbsp creamy sunflower butter
  • 3 tbsp lime juice
  • 2 tsp minced garlic
  • 2 tsp rice vinegar
  • 1/2 tsp sea salt
  • Cooked spaghetti squash

Directions:

  1. Remove avocado from skin and pit and place in a food processor.
  2. Combine the rest of the ingredients in a food processor until smooth.
  3. Add avocado mixture to spaghetti squash and mix well.
  4. Serve immediately.

Makes approximately 4 servings

As part of the “Cinco de Swap,” there’s also a giveaway for one lucky CNC reader to win a $100 VISA gift card from Avocados from Mexico!

Avocados_Mexico

To enter the giveaway, just leave a comment on this post about your favorite avocado recipe.

Earn an extra entry by tweeting about this giveaway: “Enter to win $100 from @amazingavocado & @carrotsncake http://tidy-archive.flywheelsites.com/?p=76216 #amazingavocinco!” Just be sure to leave a second comment with your tweet.

I’ll randomly pick a winner on Friday morning. Good luck!

Be sure to check out Avocados from Mexico as well as on Pinterest and Facebook for a ton of delicious recipes!

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