Creamy Avocado Sauce on Spaghetti Squash

This delicious vegan dinner was a light but really filling. It's a comfort food without any of the guilt.

SERVES 4

INGREDIENTS
1 large spaghetti squash
12 Campari tomatoes
3 T garlic, chopped
5 T olive oil
1 t dried thyme
1 large haus avocado
2 T lemon juice
1/4 c fresh basil or 3 T fresh pesto
water
salt and pepper

1. Preheat oven to 375 degrees. Using a heavy knife, cut the spaghetti squash in half lengthwise and scrape out the strings and seeds using a spoon. Rub 1 tablespoon of olive oil over the inside of each half and sprinkle both halves with thyme, salt and pepper. Place halves face down on a cookie sheet.

2. Cut tomatoes into quarters and spread them evenly in a baking dish. Drizzle with 1 to 2 tablespoons of olive oil- just until they glisten. Sprinkle them with 2 tablespoons of garlic and light salt and pepper.

3. Put the tomatoes and the squash in the oven for 40 minutes. The squash may need up to an hour to fully cook, depending on it's size.

4. While the squash and tomatoes are roasting,

Gemelli with Asparagus, Prosciutto, and Goat Cheese

I loved how rich and creamy this entree was! I will definitely be making it again. It was fine served alone, but would be nice paired with a spinach salad or relish tray.

SERVES 6 (as 2 cup serving size)

INGREDIENTS
1 lb fresh asparagus
1 t olive oil
salt and pepper
1 lb gemelli pasta
1 T butter
1 shallot, sliced
1 t fresh thyme (or 1/2 t dried thyme)
4 oz thin prosciutto
4 oz soft goat cheese
1/2 c whole milk
1/2 c low fat milk

Preheat oven to 400 degrees. Cut asparagus spear to be 3 inches long. Toss them with olive oil and salt and pepper then arrange them in a single layer on a baking sheet. Put the sheet in the oven and set the timer for 20 minutes for thick spears or 15 minutes for thin spears.

Cook the pasta according to the package until al dente.

Meanwhile, in a large skillet, melt the butter over medium heat. Add the shallot and thyme, and cook until the shallot has softened, 2 to 3 minutes. Add the prosciutto and stir to coat with butter. Add the goat cheese and milk to the skillet, stir to make a smooth sauce, and reduce the heat to low.

Add the drained pasta and roasted asparagus to the skillet with the goat cheese sauce. Turn the pasta to coat with the sauce and season with salt and plenty of black pepper.

This recipe was adapted from You Can Trust a Skinny Cook by Allison Fishman