Asparagus “Spaghetti” with Lemon Cream Sauce
AKA, “spontaneous kitchen improv”! I totally planned on a different spaghetti squash dish that was much more sweet, but really wanted something more savory. Not to mention, I had a bunch of asparagus that needed to be used pretty quickly, plus a few of those good-ol’ kitchen staples I posted about a while back. All together...here’s where we ended up!
This is a great example of just getting in the kitchen and getting creative…not being afraid to use what’s available to you and seeing what works! Experimentation is half the fun and is how I’ve learned best what to do (and not do!) in the kitchen.
By the way, the tomatoes and almonds are AIP Reintroductions, but the dish still works without them. Simply omit! A great sub-in for the tomatoes would be zucchini or yellow squash!
•1 spaghetti squash
•15 cherry tomatoes
•1 small bunch asparagus
•2 tbsp olive oil
•1/4 cup white onion, diced
•4 garlic cloves, minced
•1 can coconut cream
•1 tbsp lemon juice
•1/2 tsp sea salt
•1 tsp onion powder
•1 tsp garlic powder
•1 large handful baby spinach
•1/4 cup sliced almonds for topping
Prepare the Spaghetti Squash. I use the Instant Pot method: halve the squash and remove seeds. Place face up in the pot, stacking them on the wire rack insert (you may have to stack the halves), and add a cup of water. Close lid and set to manual for 7 minutes. Quick release pressure, and use a fork to “spaghetti” the squash.
Remove the bottom 2 inches from the asparagus spears. Chop remaining pieces into thirds.
Cut the tomatoes in half.
In a large skillet, warm the olive oil to low-medium. Add the diced onions and cook until soft, then add the minced garlic and cook until fragrant.
Add the coconut cream, lemon, sea salt and garlic powder. Mix well.
Add the asparagus and simmer until just-tender.
Add the tomatoes. Cook until just-tender.
Add the spaghetti squash and spinach. Combine well.
Top with almonds just before serving.