November 7, 2011

Spaghetti Squash with Avocado and Parmesan Cheese

The late nights, jet lag, and overall lack of sleep has finally begun to catch up with me. I know this to be true, as I am feeling extremely content lounging around the house, sipping tea, and watching the leaves slowly and gracefully fall from their long gnarled branches to the ground.

As I sit on the kitchen chair, gently peering out the window, I am overwhelmed by the quietness that surrounds me. I can hear nothing but the wind blowing, the leaves rustling, and every so often, a squirrel or two. I am amazed by the country tranquility, and have been longing for this peace for some time.

This peace and quiet reminds me of how I used to stew with anger at the 6:30 am garbage trucks dropping dumpsters out my window, the frat-boy nightclub right next door, the crazy man yelling profanity at the top of his lungs, and the yappy little dog down below. For the time being, I don't miss the hustle and the bustle of the city. I don't miss traffic, city lights, and tram tracks. Pretty soon I will long for these annoyances, but for now, I am content.

I am also perfectly content eating warm spaghetti squash with avocado and cheese for breakfast, lunch, and dinner, being that it's such a satisfyingly creamy, earthy, and savory bit of deliciousness.

This dish is healthy and hearty, and a perfect meal to help you transition nicely from fall to winter. It's a perfect dish for those nights you arrive home from a long day at work, and have absentmindedly forgotten what winter feels like when the nights become dark by 4:00 pm. When all you want to do is curl up with a book and a glass of wine and soak in the tub for hours watching Mad Men reruns, and are 5 seconds away from dialing your favorite local Thai food take-out.

This dish is so simple and easy you wont regret turning down that Thai. You simply cut the spaghetti squash in half - most likely be the hardest part of the recipe - and then put it in the oven for 45 minutes to bake. While the squash bakes, you can enjoy a glass of wine or two, take a soak, or call your best friend.

Forty-five minutes later, scoop out the delicate, steamy, spaghetti-like strings, which will be perfectly content tossed in a frying pan with olive oil, garlic, lemon, salt, and pepper. Once all of the flavors have introduced themselves to each other, tangled, and then been absorbed, arrange some squash on your plate, top it with avocado and Parmesan cheese, and enjoy your accomplishments.

[Print Recipe]

{recipe adapted from Melinda at the kitchn}

1 spaghetti squash, halved
3 tbsp olive oil
1 garlic clove
1/2 lemon, squeezed
salt and pepper to taste
1 avocado, chopped
fresh grated Parmesan cheese


1. Preheat the oven to 375 F.

2. Cut the spaghetti squash lengthwise. Place face down in a baking dish and fill with water 1/4 inch high. Place the pan into the oven and bake for 45 minutes.

3. In a large frying pan, add the oil and minced garlic. Fry for a couple of minutes.

4. Once the squash has cooked, remove it from the pan. With an oven mitt, hold the squash and scoop out the inside strings. Place the squash strings into a frying pan with the oil and garlic. Fry the squash for 10 minutes.

5. Add the lemon juice, salt, and pepper. Stir.

6. Scoop the squash into a serving bowl or plate. Top with chopped avocado and shredded Parmesan cheese. Serve warm.


  1. Simple and delicious! Great shots too.

  2. This dish sounds wonderful! I've been looking for an excuse to try spaghetti squash. Looks like I've found it!

  3. Sounds great! I have been eating a ton of spaghetti squash lately, but I never thought to add avocado. Brilliant!

  4. oh me oh my.. I can't wait to do this.. looks so yummy!