Spaghetti Squash with Sage Avocado Alfredo Sauce and Swordfish Cubes

Here's to a quick and easy weeknight meal!

 

Here's what you'll need for this meal!

• 2 pound spaghetti squash
• 1 pound swordfish cubes
• Cindy's Kitchen Mango, Coconut and Pepper Glaze
• Avocado Alfredo Sauce (directions below)
• Grated Parmesan Cheese
• Olive Oil
• Wine (optional for drinking!)

First, pierce rind of spaghetti squash, and microwave on high until squash skin feels soft. This should take approximately 10-15 minutes, depending on the size of your squash. Let stand for 5 minutes, or until you are able to handle the squash without burning your hand!

Next, drizzle olive oil into a pan and turn on heat to high. Liberally pour your glaze over your swordfish cubes.

Place swordfish in pan and sear each side, then, turn down heat to medium and let cook until opaque, about 5-10 minutes. Be sure to turn periodically to prevent burning! Remove from heat and set aside!

By now, your spaghetti squash should be cool enough to handle. Using a large knife, cut in half and remove seeds.

Twist out strands with a fork, and place in a large saucepan, with approximately 1/4 cup of your avocado alfredo sauce (don't worry, i'll include those instructions...it's great to have on hand for last minute meals!)

Cook spaghetti squash over low-medium heat. I like to add in some ground sage and ground pepper to my saucepan as well!

Once spaghetti squash has heated through (about 5 minutes), serve with your swordfish! Grated parmesan cheese on your squash is a nice addition too!

Now for avocado alfredo sauce!

• 1 avocado
• 1/4 cup olive oil
• 3 cloves garlic
• 1/4 cup milk
• 1/4 cup parmesan cheese

Combine all ingredients in a food processor and blend until smooth!

This meal is so simply to make, yet its delicious and seriously satisfying! I hope you enjoy it! :)