I have enjoyed spaghetti squash as an alternative to traditional pasta long before going gluten free. When you pull it from the rind right it has the same texture as al-dente spaghetti but without any of the gluten or grain-y carbs. My boyfriend and I cook with it regularly, but we decided to try something different than our usual tomato sauce and go for a guacamole-style pesto. The results were delicious!
Makes four servings
1 spaghetti squash
2 ripe avocados
1/2 cup vegan sour cream
1 tbsp lemon or lime juice
3 tbsp of Epicure Guacamole Dip Mix (or, add 1/2 tsp dry onion flakes, salt to taste, 1/4 cup minced red bell pepper, 1/2 tsp garlic, 1 tsp dried chili flakes, and a mix of your favourite herbs and spices such as basil, oregano, or anything you’d find in an Italian blend)
6 tbsp hemp seeds
6 tbsp chia seeds
Cut spaghetti squash into 1.5 inch rings and place in a pot with about an inch of water in the bottom. Cover and boil for 15 minutes or until squash easily pulls away from rind with a fork.
In a bowl combine avocado, sour cream, lemon juice, and spice mix. Blend together with a hand blender or mix vigorously with a fork until smooth.
Remove squash from the water and pull the squash from the rind using a fork. It’ll look like pasta.
Place squash in a serving bowl and add enough avocado sauce to coat pasta evenly. You may have some extra guacamole left over depending on the size of the spaghetti squash you used.
Sprinkly hemp and chia seeds over squash just before serving and toss to distribute them evenly.
This will make a cold “pasta”, but if you want it warm then just warm the avocado sauce either in the microwave in a glass or stoneware bowl or place in a double boiler, stiring constantly to make sure it doesn’t burn.
Enjoy! It’s so good!