It’s a dreary summer day and both my daughter and I were craving a bit of comfort food for lunch. Luckily, we both have the day off and she was feeling creative. She is definitely a better cook at 16 that I have ever been. She saw a recipe on Instagram for pasta with an Avocado Carbonara sauce that looked simple and yummy, but since we are both eating much healthier these days, she opted to modify the recipe to use spaghetti squash instead of pasta and omitted the bacon since we don’t have any right now. The end result was fantastic and definitely checked off the comfort food box for the afternoon.
RECIPE: Spaghetti Squash with Avocado Carbonara Cream Sauce
Preheat oven to 400* F. Cut spaghetti squash in half, rub each half with olive oil and place cut side down on a baking sheet. Bake approximately 50-60 minutes. Use fork to shred the spaghetti squash into its pasta like strands and place in sauce.
Avocado Carbonara Cream Sauce:
- 1 tsp of minced garlic
- Juice of half of a lemon
- About 1/4 cup of canned coconut milk
- Medium sized avocado
- 1 egg yolk
Put all ingredients in food processor and blend until smooth.
Combine spaghetti squash and sauce, plate and garnish with basil if preferred.
She also decided to dress up our lunch with a beautiful sparkling strawberry lemonade as well!
RECIPE: Sparkling Strawberry Lemonade
- 1/3 cup frozen strawberries
- Juice of 1 lemon
- 1-1/2 tbsp of high quality honey
- 12 oz lemon sparkling water
Place strawberries, lemon juice, and honey in a small sauce pan on medium heat and let reduce for about 10 minutes. Remove from heat and break up berries with back of a spoon. Place sauce in jar and allow to cook for 45 minutes. Once cooled, put about two tablespoons of sauce in the bottom of a glass and pour sparkling seltzer over top. Makes two full 8 oz glasses.
We’ve come a long way from toddler’s choice chicken nuggets!! I love that my kids have grown up to love experimenting with new foods and making them for me!