Creamy Avocado Spaghetti Squash

I’m really proud of the concoction I worked up for dinner tonight,so I thought I’d share it here!

It’s a super simple, low carb, keto friendly dish that’s easy to customize. I made it very light and citrusy, with Mexican flavor notes. But, you can just as easily add some fresh peppers to spice it up, or even garnish with cherry tomatoes to highlight the brightness of the dish.

It’s also hearty enough to stand on its own for dinner, or it pairs well with a mixed greens salad. The best part? It took me less than 30 minutes of actual work, the rest was just cooking time.

Prep time: 20 minutes

Cooking time: 35-45 minutes

For the “Pasta”

  • 1 Spaghetti squash
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin

For the Sauce

  • 1 8oz package of cream cheese, softened
  • 2 tablespoons cilantro, finely chopped
  • 1 large avocado, very ripe
  • 2 large cloves of garlic, minced
  • Zest from one lemon
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon paprika

Preheat your oven to 375*F while you clean and prepare you squash. Scrub the outside of the squash, then cut in half and remove the seeds. Drizzle with olive oil, and sprinkle with salt, pepper, and cumin. Once oven is hot, place inside to bake for 35-45 minutes until tender.

While squash is cooking, prepare your sauce. In a large bowl, combine cream cheese, avocado, lemon zest, garlic, cilantro, salt, cumin, and paprika. Stir well to combine. For a smoother texture, use a food processor or a blender to stir together ingredients. Cover tightly. Set aside to rest while your squash finishes baking, in order to allow the flavors to really blend and become amazing. Reserve the lemon, and cut into wedges. Set aside.

When squash is cooked, remove from oven. Divide avocado mixture between the two halves, adding to your squash, and mixing it all together inside the squash skin. Tongs work well for this part. Plate and garnish with lemon wedges. Et, Viola!

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