Sunshine Creamy Avocado Spaghetti Squash

Lately I have been obsessed with avocados.  Perhaps I am homesick for California, or maybe I just love their creamy taste, but we have been going through almost 5 avocados a week.  This week, I created an awesome creamy sauce from these lovely fruits and paired it with spaghetti squash, Sunshine Burger, ripe tomatoes, and cilantro.  The results were an amazingly filling, nutrient packed dinner that is a hit with vegans and non-vegans alike!

Creamy Avocado Spaghetti Squash 03022014

This recipe serves 4

Ingredients:

1 large or 2 small spaghetti squashes
1-2 cups water
Creamy avocado sauce
1 package Chipotle Loco or Barbecue Sunshine Burgers, cooked per package instructions and crumbled
1 cup cherry tomatoes, halved
½ bunch of cilantro, chopped
1 can of organic black beans, drained and rinsed
salsa

Creamy Avocado Sauce:
3 ripe avocados, pureed
3 Tbs Pacific unsweetened organic almond milk
½-1 tsp garlic powder (1 tsp makes a very garlicky sauce)
½ tsp salt
¼ tsp cayenne pepper
¼ tsp cumin

Preheat the oven to 425 degrees F. Slice spaghetti squash(s) in half, remove and discard seeds.  Put 1 cup of water in a rimmed baking dish.  If you are using 2 squashes, you may have to use 2 pans (and therefore 1 cup of water in each pan).  Place the spaghetti squash face down in the pan and bake until a fork slides easily through the top of the squash (approximately 30-45 mins). Remove from the oven and let cool until easy to handle. When cool, scrape the  spaghetti squash “noodles” from the squash with a fork into a large bowl.

When the squash is cooking, prep the creamy avocado sauce by pureeing ripe avocados in a blender, or with an immersion blender. Once the avocado reaches a smooth consistency, transfer into a medium sized mixing bowl. Add in the almond milk, one tablespoon at a time, and stir until completely combined. Add all seasoning and stir again, until well combined.

Pour the avocado sauce on top of the spaghetti squash.  Top with black beans, Sunshine Burger crumbles, tomato, cilantro, and serve.  If you would like an extra spicy kick, top each serving with your favorite spicy salsa.

This entry was posted in Dinner Recipes, Gluten-free Recipes, Vegan Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>