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

Mastermind Weekend 1/16

Hey there!

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.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

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.


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


  • 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


  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!


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 #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!



  1. Oh boy, I don’t really have a favorite recipe, but I love making homemade guacamole with salsa, garlic salt, onions, etcetra… 🙂

  2. Avocaods are my newfound love! I typically enjoy them as a spread for my sandwiches and on top of eggs for some healthy fats.

  3. Guacamole but with a spoon of greek yogurt added. It tastes so refreshing and “light”.

  4. I’ve recently begun eating guacamole and love my best friends recipe – it even gets me to eat cilantro which I normally hate!

  5. I made a similar dish tonight for dinner. I was missing some of the ingredients, so I made a sauce (1 cup heavy whipping cream, 2 tbsp minced garlic, 4 tbsp butter), heated it up until it bubbled a bit then threw it in a pan with the squash “noodles” & added my mashed up avocado and stirred it all together. Great taste! Hubby thought it would be great to add some fajita steak to it!

  6. I don’t think anyone could love avocado more than I do! You know what would be great? Getting $100 to buy all the avocados I want!

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