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| Salmon Pesto 'Spaghetti' |
"I needed to clean out my freezer and threw this together. I was surprised at how good it was for being so simple. It is a recipe I will keep in mind next time I have extra pesto."
Ingredients :
- 1/2 spaghetti squash, halved and seeded
- 1 (8 ounce) salmon fillet
- 1/2 cup pesto
- 1/4 cup olive oil
- 1/4 teaspoon garlic powder
- salt to taste
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 1H25M |
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- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Place spaghetti squash, cut-side up, on a baking sheet.
- Bake squash in the preheated oven until tender, 30 to 40 minutes; cool slightly. Shred the squash meat using a fork and discard peel. Transfer shredded squash to a baking dish.
- Place salmon in the prepared baking dish.
- Bake salmon in the preheated oven until the flesh flakes easily with a fork, 15 to 20 minutes. Cut salmon into 1/4-inch pieces.
- Decrease oven temperature to 250 degrees F (120 degrees C).
- Mix salmon, pesto, olive oil, garlic powder, and salt with the spaghetti squash. Cover dish with aluminum foil.
- Bake in the preheated oven until heated through, about 20 minutes.
Notes :
- If you use smoked salmon, it is much better, and you may not need to add the salt.
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