Tuesday, April 13, 2010

dinner


This is a recipe that Ted & I usually make a few times a month. It's so darn yummy just how it is. If you haven't tried spaghetti squash before then you must try it now! It's really delish. Even if you think you don't like squash - you will like this! It's not stringy or mushy like other squashes can be. Spaghetti squash literally looks like something between normal spaghetti noodles and angel hair. It has a wonderful sweetness to it, and doesn't take long to prepare. I know the spaghetti squash in my grocery store has a little sticker on it that tells you how to cook it in the microwave. Personally, I don't like microwaving food at all. But that does come in handy for people who are short on time and want to put together a quick, yummy, & healthy meal. The avocado with this gets a little bit warm and soft when it's mixed into the dish, and it just compliments everything so well. 

Variations:

Here are some variations on the dish which we enjoy-
- We grill a chicken breast, slice or dice up, and serve atop the squash. This just makes the whole meal a little more substantial for us.
- I wanted to make this and realized I had no lemon in the house, so we drizzled a little balsamic vinegar on the avocado. Obviously this doesn't serve the purpose of the lemon (keeping the avocado from browning), but it does serve the purpose of the wonderful tartness of the lemon working with the sweetness of the squash.

I will also add that in my experience the lemon only keeps the avocado from browning for a short time. If you plan to take leftovers for lunch then you may want to make sure you eat all of the avocado at dinner unless the brown avocado doesn't bother you.

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