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

Mastermind Weekend 1/16

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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://carrotsncake.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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873 Comments

  1. Favorite avocado recipe has to be any sandwich or wrap involved. Highlights include BLT w/ avocado using tempeh bacon; avocado instead of mayo on any general sandwich; and really avocado in egg salad sandwiches–sooo good

  2. I’m a big fan of avocado on top of eggs or in place of mayo with any salad! Not exactly a recipe but still damn delicious!

  3. I put avocado on a lot of things, and I LOVE guac (have definitely eaten it for dinner before). I think my favorite way is on toast with spinach and a poached or sunny-side up egg. SO good.

  4. My fave is ancho chili guacomole — i love bringing it to parties!!! So smoky and delicios!!!

  5. I don’t have a particular favorite recipe but I love adding avocados to salads and sandwiches.

  6. I loveeeeeee avocados. Guacamole with carrots is my fav, but I also like to put a little avocado in smoothies for some extra creaminess. I also like avocados that win me $100 gift cards. Those are great too 😀

  7. Besides using avocados for guacamole, I love topping salads and omelettes with the delicious fruit! Add it to smoothies, too!

  8. My fav recipe with avocados is: egg beaters, grilled veggies (onions, bell peppers, spinach), goat cheese, and avocados. It is amazing!!

  9. Avocados are the best! I love making deconstructed avocado sushi roll bowls with brown rice, avocado, toasted sesame seeds, a bit of sesame oil, soy sauce, and seaweed flakes. Delicious.

  10. I love avocados in my smoothies in the morning! Makes them extra smooth and added healthy fat!

  11. I love avocados in everything: salads, breakfast eggs, and I use it in smoothies after long runs…delish!

  12. My favorite avocado recipe is a real food shamrock shake that I make with avocado, coconut milk, dates, stevia, spinach, and mint extract. It makes me forget all about that nasty shake that a certain fast food establishment peddles that’s full of corn syrup and trans fats.

  13. Avocado and fresh corn salad with some evoo, kosher salt, black pepper and (optional) cilantro – perfect for summer!

  14. WHO needs a recipe… You just need a knife to cut it open and a spoon (actually not even nescesary!) to enjoy this amaaazing fruit!

    But okay, I admit – I do love experimenting in the kitchen and came up with this lovely and healthy, simple, creamy and delicious green raw ice cake:
    This is how you can easily get each and everyone, all the men and children out there who’s ‘scared’ to eat more greens, who doesnt eat “rappid foods” – they’ll get more of the healthy things by eating this cake without even knowing!

    Serves: 8 small pieces, but sometimes I find myself eating it all.. Wooops! ;D

    Bottom:
    70 grams of Almonds (blended to flour)
    130 grams of pitted dates
    1-2tbsp Orange juice or 20grams of orange
    A little dash of vanilla

    —- blend the almonds and combine with the rest.

    Creamy layer:
    66 grams of AVOCADO (I used some frossen chunks)
    370 grams of kiwi fruit (again, had some frossen chunks in the freezer)
    50 grams of fresh spinach
    1 tbsp orange juice

    —- just put it all in your blender and turn the shit on 😉

    Take a small pan or whatever you prefere, spray it with a little coconut oil on the bottem and sides ( it will help to get it out when it’s time, but that’s optional), and add the almond blend in and spread it out.
    Add the AVOCADO-cream on top.
    Place this lovely green, SHRECK-look-a-like baby in the freezer for about 2-3hours (untill the cream is firm).
    When it’s time – take it out and let it sit 5mins on the kitchen table while you’re gathering your friends and fam – AND ENJOY!!! 🙂

  15. Avocado and Chickpea – filling to a sandwich. Mashed the avocado and chickpeas add a little vinegar or lime juice then put on bread with some onion, lettuce, tomato a little vinegar. : )

  16. I’m a guacamole kinda girl. But honestly I LOVE avocados anyway I can eat them. Avocado smoothies are delicious as well.

  17. My favorite avocado recipe is for Ahi Tuna Tacos with an Avocado/Tomato salsa. I discovered that I loved ahi years ago and went searching for recipes online. I found this and have it served it to many people with rave reviews. It was the first meal I cooked for my (now) husband.

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