Maybe it’s the season, but I went crazy with this battle. A three-course mostly-orange meal! First, maki, then soup, then this dish. We couldn’t finish everything but the leftovers provided the next day’s meal!
I don’t often prepare or eat salmon unless it’s sushi. I can’t figure out why, though, because it’s so good! I decided to be a little creative and cook the salmon IN the squash. For this dish, I chose a winter variety that I have never tried before: spaghetti squash. I feel like the only person in the world who has never tried this. And it’s so fun, I can’t believe that I waited so long.
Everything was really good – but everyone was so full from the first two courses! I’m enjoying the leftovers now as I type up the recipe!
Spaghetti Squash with Salmon
- 2 spaghetti squash, cut in half
- 4 Tbsp olive oil
- 1 tsp jalapeno, chopped
- 1 tsp kosher salt
- 1 tsp pepper
- 2 Tbsp spices of your choice (I used rosemary, basil and oregano)
- 2 salmon fillets, cut in half
- 2 Tbsp orange marmalade
Preheat oven to 450 degrees.
Cut the squash in half. Scoop out the seeds and discard. Brush each squash half with 1 Tbsp olive oil, then sprinkle with jalapeno and spices. Bake at 450 for 30 minutes.
Brush each salmon fillet with orange marmalade. Put half of a salmon fillet into each squash half, skin side up. Bake another 15 minutes, or until salmon is cooked, tender and moist. Squash should also be soft.
Remove salmon and let cool slightly. Carefully scrape squash with a fork to form "spaghetti", making sure not to break the squash "shell". Put some of the spaghetti squash back into the shell with the salmon and serve.