I like to call spaghetti squash the vegetable-pasta. It’s seriously a guilt-free way to satisfy your carb cravings while getting all the benefits. I am excited to share with you this amazing salmon spaghetti squash recipe that you can quickly make.
The hardest thing about going low carb / low starch can be finding substitutes for your favorite foods: bread, cakes, cookies, muffins, pancakes, PASTA! (ex-bread addict here)
This website is your great source for low carb recipes by the way. I post all my low carb creations on this blog so you can satisfy your cravings and enjoy guilt free baking!
Today, I want to share my absolute favorite pasta recipe with a little yellow twist 🙂 I substituted regular pasta with spaghetti squash. If you never gave spaghetti squash a try, and wonder if it would turn out good for you, then start here. The sauce accompanying the vegetable-pasta is seriously the most delicious thing.
PS: I have to mention that I microwave my spaghetti squash. I find it to be the quickest, most convenient way. With that being said, just make sure you poke it few times with a knife. I once forgot to do so, and after about 8 minutes the squash exploded in the microwave. Spaghetti squash was EVERYWHERE. Funny memory but it seriously was a pain to clean.
The salmon in this recipe is super moist and delicious. I noticed that baking salmon in a low heated oven ( 300-320°F) made the salmon extra moist. Also, you won’t have to bake it for longer. Crazy, isn’t it?
Poke the spaguetti squash a few times with a knife (I forgot this step once, and the squash exploded in the microwave lol).
Drizzle olive oil on the salmon fillet, add some salt and bake for 10 minutes.
Place it in the microwave for 12 minutes (flip the squash after 6 minutes so it's equally cooked). Remove the squash and let it cool down for few minutes as you move to making the sauce.
Start by heating up a frying pan on medium-low heat. Add the olive oil, garlic and tomato sauce. Mix everything together and add the spice and cilantro. Lower the hear and let it cook for few minutes.
Cut the squash in half lengthwise on a cutting board.
Remove the seeds without removing too much flesh (the spaghetti), try to use a fork to do this.
Using a fork, start pulling the squash flesh into your plate in a horizontal motion.
Add the tomato sauce and cheese on top of the squash.
Drizzle the sauce with olive oil and the salmon with thyme.
If you want to bake the squash instead, simply preheat the oven to 400°F, cut the squash in half, remove the seed and place it in a roasting pan. Bake for 45 minutes. Your spaghetti squash will be ready when you can easily insert a fork easily all the way to the peel. You will also easily be able to remove the flesh from the peel with a fork. You can also taste the spaghetti squash and make sure it's tender (vs crunchy, which means it's not ready yet)
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