Warm spaghetti squash is topped with creamy avocado, flavorful olive oil and seasonings in this easy recipe.
Yesterday I decided it was time for a change of scenery so I headed to the coffee shop to work. Living in a small town means I am likely to run into at least one person I know. So when I saw one of my daughter’s teachers from last year, I wondered if she’d be the only one I ran into.
Did I mention that it’s a small town? Like crazy small? And it’s right next to my kids’ old school? A little while later, in walked the mom of one of Paige’s classmates from last year. We said hello, and then she said that several other moms we know were on their way over. Not long after, I had put away the laptop and was sitting with five moms who my kids have gone to school with for years (though not this year) chatting.
It was nice to have a little adult company. And it’s always nice to see people I’ve been friendly with for a while.
Working at home, it’s easy to let yourself be isolated. You fall into a flow of getting the kids to school-work-meals-bedtime and it gets hard to break free from it. I mean, sure, it’s great to get out — but when it’s raining or cold or you got a late start, it’s so easy to just stay put moving from desk to couch to bed to work. But in doing so, you lose that connection with the people which is kind of important. I mean, when you don’t get out much, it gets hard to have stuff to write about.
Um. Yea. Clearly I need to get out more.
Of course, working at home there is a giant benefit: I can cook lunch whenever I want. Like seriously cook — as in pots, pans, etc. But honestly, I don’t have time for drawn out dishes. Simple is so much better. And one of my favorite simple things to use in my lunches? Avocados.
I’m a little obsessed with avocados. They are in stores here in Connecticut for the bargain price of $1 right now (which basically is in season for the northeast). It also means that I eat one almost every day. The creamy flesh with a sprinkling of salt is heavenly.
You know what I also love? Spaghetti squash I roast it so it becomes sweet and tender. Then toss it with some olive oil and season it with salt and pepper … mmm. And even better when I top it with avocado.
While the squash takes an hour to roast, this really only requires maybe 10 minutes of hands on time. That’s perfect for lunch at home. And pretty tasty too.
- 1 spaghetti squash
- salt and pepper, to taste
- olive oil, to taste
- 1 avocado, halved and diced
- Preheat the oven to 400 degrees. Cut the spaghetti squash in half and remove seeds and slimy sinew-y stuff. Place the two halves on a baking sheet and sprinkle with salt and pepper. Roast for one hour, or until tender.
- Use a fork to pull the squash stands up and off the shell. Drizzle with olive oil and season generously with salt and pepper. Top each spaghetti squash half with half an avocado, diced.