Salmon And Sun Dried Tomato Tossed With Spaghetti Squash Recipes

SALMON AND SUN-DRIED TOMATO TOSSED WITH SPAGHETTI SQUASH

Steps:

• Bring ½ cup water to a boil with bouillon. Add tomatoes and let it sit for 15 minutes.
• Meanwhile, sauté garlic and shallots in a large pan.
• After 15 minutes, add broth, tomatoes, and capers to the pan. Crumble in salmon. Cook for 2 minutes, then add spinach. Cook, stirring and mixing, until spinach is wilted.
• Add spaghetti squash and stir, cooking through until hot.
• Sprinkle with parmesan cheese to taste.
• OPTIONS: Instead of using capers, try ½ tsp of red peppers flakes and a splash of white wine. You can also toss this mix with angel hair pasta instead of spaghetti squash.

SUN DRIED TOMATO SPAGHETTI SQUASH

Steps:

• Roasting the Sqush:.
• Cut the spaghetti squash in half, scoop out the seeds and yucky stuff.
• Sit the two halves face down in a square, deep pan, (just enough room for them to fit, snuggly).
• Fill the pan 1/4 full with water.
• Cover the top of the pan with foil.
• Let it cook for 1 hour or until the outside of the squash is tender.
• When the squash is cool enough to handle, scoop out the inside by working from the outer portion in to keep the length of the strands in tact.
• Sit to the side.
• The meal:.
• Heat the butter or olive oil in a pan.
• Chop the onion and garlic and saute it in the pan.
• Add the squash and coat it evenly with the butter or oil.
• Add the remaining ingredients, adding the heavy cream last.
• Toss the ingredients and let simmer for about 15 - 20 minutes.

ROASTED SALMON WITH SPAGHETTI-SQUASH

Steps:

• Preheat the oven to 500°F In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.
• Meanwhile, combine the 2 tablespoons of oil with the lime and orange juices, garlic, chile and orange and lime zests. Season with salt and pepper.
• Carefully transfer the squash halves to a large bowl and let cool. Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels.
• Spread the salmon slices on a rimmed baking sheet. Brush lightly with oil and season with salt and pepper. Roast the salmon for about 3 minutes, or until barely cooked through.
• In a medium bowl, toss the cucumbers, mint and dressing with the squash strands. Mound the salad on plates, top with the salmon and serve.