One of my all-time fave spaghetti squash recipes, borrowed from FitMenCook. Don't be daunted by the number of sections. This is actually quick, easy, and so very tasty. Perfect for a casual weeknight meal OR impress-a-date night.
Number of servings: 2
Spaghetti Squash (see below on how to cook)
2 teaspoons olive oil
1 ½ tablespoons garlic (minced)
⅓ cup onion (chopped)
1 teaspoon lemon zest
½ cup cremini mushrooms (chopped)
1 cup lite or regular coconut milk (the type in a can, NOT the carton) [Personally I prefer the full fat of the regular coconut milk.]
2 cups raw spinach leaves
1 teaspoon arrowroot starch (optional)
sea salt & pepper to taste
12 oz (two 6 oz pieces) wild salmon filets (raw)
2 teaspoons chili powder
1 teaspoon cracked pepper
1 teaspoon lemon zest
pinch of sea salt
1. Set oven to 400F.
2. Cook the spaghetti squash: Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise (you can put it into the microwave for 2-3min to soften so it's easier to cut) and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
3. Prep the sauce whilst the squash is cooking. Set a nonstick skillet on medium heat and add olive oil, garlic and onion. Sauté for 2 minutes to flavor the oil, then add the mushrooms and lemon zest. Stir and cook for another minute before pouring in the coconut milk. Bring the sauce to a simmer, then add the spinach leaves and stir to wilt the leaves in the sauce. OPTIONAL – if you desire a thicker sauce, in a separate small bowl, spoon out a few tablespoons of the sauce from the skillet, and mix it with arrowroot starch. Add it back to the skillet in order to thicken the sauce. Season to taste with sea salt & pepper.
4. Season salmon filets with chili, pepper and lemon zest. TIP: lightly spray or rub the salmon with olive oil before rubbing on the seasoning.
5. Set a nonstick skillet on medium-high heat and spray with olive oil. Once the skillet is hot, place the salmon skin-side up (face down) on the skillet. Sear for 2 to 3 minutes, then flip the salmon over on the skin side and cook for the remaining time, about 8 to 12 minutes, or until your desired readiness. Baste the salmon in the natural cooking juices and remove the filets from the heat once finished and place on a plate. Remove the skin from the salmon (if desired) and flake the flesh with a fork.
6. On each spaghetti squash half, divide the sauce, then place the flaked salmon on top. Add the garnish and enjoy!