Additional Information for Individual Sauces Included
Spaghetti Squash with Avocado "Cream" & Cashew "Cheeze" Sauce - 24.7g Carbs, 4.4g Fiber, 2.2g Sugar
From: www.rebootwithjoe.com
Sometimes (especially in the winter), I look forward to coming home
from work, cozying up on the couch and enjoying a hearty, indulgent,
satisfying dinner. Well, the other night I was in the mood for
spaghetti and alfredo sauce. I know, not good! Realizing that would
be highly caloric with zero nutrients, I decided to come up with
something just as satisfying but loaded with nutrients, healthy fats,
and fiber.
In comes Spaghetti Squash with Avocado "Cream" and Cashew "Cheeze" Sauce.
It made enough for 2 meals so it was a great money saver, too! I
had leftover sauce too so I added them to a veggie sandwich later
in the week.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
6 cups spaghetti squash (1 large)
--> Avocado Cream Sauce
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced PLUS lemon zest to garnish
1 garlic clove
1/2 tsp sea salt, or to taste
1/4 cup fresh basil
2 Tbsp extra virgin olive oil
Freshly ground black pepper, to taste
--> Cashew Cheeze Sauce
2/3 cup cashews
1/4 red onion, chopped
2-3 Tbsp red bell pepper
1 clove garlic
1 Tbsp low sodium soy sauce
1/2 tsp sea salt
1/2 cup or less water –Use less to make a thick cheeze
--> For the Spaghetti Squash
1. Preheat the oven to 375 degrees F. Cut the squash in half lengthwise
with a sharp knife.
2. Scoop out and discard the seeds.
3. Place squash halves cut side up on a heavy-bottomed roasting pan.
Brush with olive oil and season with salt and pepper. (While squash
is cooking you can make your sauces)
4. Roast for about 45 until a fork punctures the flesh of the squash
easily. Brush with extra olive oil if squash seems to be drying out.
5. Remove squash from the oven and allow it to cool about 4 minutes.
Use a fork to scrape the flesh from the squash into stringy "noodles"
and place in a small serving bowl, or keep in the squash shell.
--> For the Avocado "Cream" Sauce
This recipe was adapted from Oh She Glows.
1. Place the garlic clove, lemon juice, and olive oil into a food
processor or high-powered blender.
2. Process or blend until smooth. Add in the pitted avocado, basil, and
salt. Process until smooth and creamy.
4. Place to the side until squash is done cooking.
--> For the Cashew" Cheeze" Sauce
This recipe was adapted from Green Smoothie Girl.
1. Blend all ingredients in a blender or food processor till as smooth
as you want it.
2. Scrape sides a few times between blending.
3. Place to the side until squash is done cooking.
Once squash and sauces are finished, place a dollop of each sauce
onto the squash and serve with basil leaves as garnish.
Enjoy!
Nutrition From: www.caloriecount.about.com = As listed above!
Servings: 4
Serving Size: 290 g (290 g = 10.22oz // 10.22 oz = 1.27 cups)
Nutrition per Serving:
330 Calories, 233 Calories from Fat, 25.8g Total Fat, 4.3g Saturated Fat,
0mg Cholesterol, 709mg Sodium, 24.7g Total Carbs, 4.4g Dietary Fiber,
2.2g Sugars, 6g Protein
Vitamin A 8% - Vitamin C 32% - Calcium 6% - Iron 13%
Nutrition Grade: B-
Good points:
No cholesterol
Low in sugar
Nutrition for: the Cashew" Cheeze" Sauce Only = Salt Omitted!
Servings: 4
Serving Size: 69 g (69 g = 2.43 oz // 2.43 oz = 0.30 cups)
Nutrition per Serving:
139 Calories, 95 Calories from Fat, 10.6g Total Fat, 2.1g Saturated Fat,
0mg Cholesterol, 155mg Sodium, 9g Total Carbs, 1g Dietary Fiber, 1.7g Sugars
3.9g Protein
Vitamin A 3% - Vitamin C 11% - Calcium 2% - Iron 8%
Nutrition Grade: B+
Good points:
No cholesterol
High in magnesium
Nutrition for: the Avocado "Cream" Sauce = Salt Omitted!
Servings: 4
Serving Size: 68 g (68 g = 2.39 oz // 2.39 oz = 0.29 cups)
Nutrition per Serving:
144 Calories, 129 Calories from Fat, 14.4g Total Fat, 2.1g Saturated Fat,
0mg Cholesterol, 4mg Sodium, 5.3g Total Carbs, 3.4g Dietary Fiber,
0.5g Sugars, 1.1g Protein
Vitamin A 3% - Vitamin C 15% - Calcium 1% - Iron 2%
Nutrition Grade: B-
Good points:
No cholesterol
Very low in sodium
Low in sugar
High in vitamin C
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