A tricky thing about winter is driving to work in the dark and leaving work in the dark and it’s getting closer to those days. Miko and I try to enjoy the last bit of daylight playing in the backyard when I get home while we can.
As long as it’s not too cold, he loves racing around outside with his toy.
And I love being able to check out the garden before the sun completely goes down and seeing how close the spaghetti squashes are to harvesting.
I have about 6 more almost ready! Spaghetti squashes, or most winter squashes, are great fast weeknight foods because they can be steamed fast in the microwave and cut squash can store for days in the fridge.
I created this kicky Mexican cheesy avocado sauce to go with steamed spaghetti squash and chopped tomatoes, it’s tangy, smooth, and creamy with a fiery kick and light, whipped texture.
Kicky Cheesy Avocado Sauce
- 1 avocado, seeded and scooped
- 2 tbsp. nutritional yeast
- ¼ tsp. chili powder
- 1 small clove of garlic
- ½ tsp. cumin
- dash of cayenne (optional)
- 1 tbsp. apple cider vinegar
- salt and pepper to taste
- ½ cup water as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 2-4 servings.
The texture is lighter and airy compared to guacamole, perfect for dipping chips or veggies too.
I added shredded purple carrots to the mixture for a fun color pop and served with hearty flax tortilla chips.
The sauce add a creamy and spicy kick to the spaghetti squash, great for complimenting it’s texture too.
It would also make a great dressing for a hearty kale salad or even a coating for kale chips.