After tackling my first squash in the slow cooker last week, I was ready to take it one step further: spaghetti squash.
After slicing it in half and scooping out the seeds, I brushed the halves with oil and sprinkled them with sea salt and pepper before roasting them in the oven face down for 40 minutes.
While they were roasting, I made the creamy avocado sauce (two avo halves, 3 cloves of garlic, juice of half a lemon, 2 tbsp olive oil, fresh basil) in the blender. A food processor would have worked better, but who owns such extravagancy?
Once they finished roasting, the fun could begin. I took a fork and carved out the strings, which was really easy and gave me much more flesh than I expected.
And here it is: the perfect alternative to pasta – vegan, gluten-free, and amazingly nutritious and tasty. Between the squash and the avocado, the nutritional profile of this dish is out of control awesome.
I really needed a nutritious boost too after my workout class tonight. I am still following my fitness plan pretty much perfectly. Friday, I was supposed to run 3 miles, but I had more dental work, which left me in pain, so I switched out Friday for my planned rest day on Sunday and made up for it then.
The goal for the month of November is to be able to run 3 10-minute miles comfortably.