Spaghetti Squash with Avocado Sauce
The avocado sauce is so creamy and the nutritional yeast gives a hint of cheese flavour. Cooked mushrooms would also be a great addition to this recipe.
Equipment
Ingredients
- 2 teaspoons olive oil
- 680 gram spaghetti squash halved and seeded
- 1 teaspoon salt divided
- 1 medium ripe avocado peeled and pitted
- ⅓ cup vegetable broth
- 2 teaspoons nutritional yeast
- 2 medium Campari tomatoes diced
Instructions
- Preheat air fryer at 190°C for 3 minutes.
- Rub olive oil over both halves of spaghetti squash.
- Season with ¾ teaspoon salt.
- Place flat sides down in ungreased air fryer basket.
- Cook for 25 minutes.
- While squash is cooking, blend together avocado, vegetable broth, nutritional yeast and remaining ¼ teaspoon salt.
- Set aside.
- Transfer cooked squash to a cutting board and let cool for 4 minutes until easy to handle.
- Once cooled, use a fork to gently pull strands out of squash into a medium serving bowl.
- Toss with avocado sauce.
- Garnish with fresh tomato.