I learned a valuable lesson this summer–when you live alone, you can no longer justify buying produce at Sam’s or Costco. I’m pretty sure you can’t justify it with two people, either, but feeding Ross is like feeding three people…so sack of onions? Awesome! Case-o-organic-spinach? Perfect! Pallet of grapefruits? ZOMG!!
But when it’s just me all by my lonesome, shopping for bulk quantities has fed my compost pile more than me. Which makes me feel exceedingly guilty. I lay in bed at night weeping over the loss of half a box of tomatoes. I wish I was kidding. So, what this means is that I’ve been eating some pretty weird combinations of food in order to mitigate food waste. Ask Ross, I’m awesome at food-saving. Like my Overnight Apple Breakfast Cobbler? Those apples were so grateful.
And this recipe…it’s been a challenge planning some Vegan meals that actually have enough substance to be a stand-alone meal, but thankfully I had a sack of avocados that I REALLY needed to use. I could chow down on avocados all day–and they’ve got a ton of good fat to do all kinds of fun and wonderful things for your body. And mixed up with some spaghetti squash? I was a little skeptical at first but it was delicious…I’m absolutely going to make it again. But I’d be lying if I said I won’t be tempted to throw some grilled chicken and bacon on top….wait, what?
1 Large Spaghetti Squash, cooked
2 Large Avocados
1 Lime, Juiced
3 Garlic Cloves
1/4 c Fresh Cilantro
1/4 c Coconut Milk
Place all ingredients in a food processor or powerful blender. Pulse until well combined–decide for yourself how smooth you want it but like my guacamole, I prefered mine a little chunkier!
Scoop spaghetti squash (can be hot or cold) into a large serving dish. Pour cream sauce over top and toss until well coated.