I needed a quick and easy dinner last night so I cooked some delicious Spaghetti squash in a creamy sauce.
1 medium spaghetti squash
Cut into half, cleaned out, salt and pepper and a drizzle of olive oil. Place into a pressure cooker for 18 minutes or roast in the over at 375 for 45 minutes. Ounce slightly cooled shred the squash with two forks by lightly pulling and scrapping the squash.
Juice of 1/2 lemon
1/4 cup nutritional yeast
2 tbs harissa
1 1/2 tsp habanero strawberry jelly
(Substitute a lil honey or any sweetener you want)
1/2 tbs minced garlic
1 tsp parsley
1 1/2 tbs pine nuts
Salt and pepper to taste
1 tsp sriracha
1/4-1/2 cup olive oil
Blend everything except olive oil until creamy. While blending on low drizzle in olive oil until combined.
2 tbs coconut oil
1/2 cup unsweetened almond milk
Heat a large skillet over medium high heat. Add the coconut oil. When melted add the squash. Sauté for 5 minutes then add the avocado cream sauce and coat the squash. Add almond milk until slightly thinned out or desired consistency. Continue to sauté 5-10 minutes or until desired softness.