Salmon spaghetti squash recipe
    Tomato sauce
    1. Preheat the oven to 320 °F
    2. Poke the spaguetti squash a few times with a knife (I forgot this step once, and the squash exploded in the microwave lol).
    3. Drizzle olive oil on the salmon fillet, add some salt and bake for 10 minutes.
    4. 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.
    5. 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.
    6. Cut the squash in half lengthwise on a cutting board.
    7. Remove the seeds without removing too much flesh (the spaghetti), try to use a fork to do this.
    8. Using a fork, start pulling the squash flesh into your plate in a horizontal motion.
    9. Add the tomato sauce and cheese on top of the squash.
    10. Drizzle the sauce with olive oil and the salmon with thyme.
    11. Serve warm!
    Recipe Notes

    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)