Creamy Spaghetti Squash
Servings: 1 serving
Ingredients
- 1/2 spaghetti squash, cooked
- 1/2 cup avocado
- 1/4 cup fresh parsley
- 1 Tbsp nutritional yeast
- 1/4 cup bell pepper, chopped
- 1/4 cup cherry tomatoes, halved
- 1 Tbsp green onion, chopped
Instructions
- Steam, boil or bake the spaghetti squash until it separated into strands. Have half the squash tonight and set the rest aside for tomorrow.
- To make the sauce, puree the avocado, parsley and nutritional yeast in a small food processor or blender with just enough water to make it smooth (about 1/4 cup or so).
- Toss this with the spaghetti squash, and top with the bell pepper, tomatoes and green onion.
Notes
This is great topped with a few chopped walnuts or sunflower seeds.
Nutrition
Calories: 406kcal | Carbohydrates: 46g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Sodium: 1065mg | Potassium: 1234mg | Fiber: 15g | Sugar: 16g | Vitamin A: 4050IU | Vitamin C: 169.1mg | Calcium: 140mg | Iron: 4mg
