Spaghetti squash. One of my new favorite ‘indulgences”. I can’t even believe how this is vegetable. If you’re never tried this, then I highly recommend it. The great thing about it is you can change up the sauce as much as you would with regular noodles – it makes no difference to the squash.
I cut my spaghetti squash in half, sprinkled some olive oil, salt and pepper over the opened squash and baked it, fruit size down on a cookie sheet at 335 for 40 minutes…ish. Until the squash is soft. And then, the fun begins.
Get a fork and you just gently tear the fruit from the skin and it pulls apart in noodle like shapes. It’s fantastic. It has a slightly different flavor/texture than noodles (obviously, it’s a squash), so I recommend a stronger sauce. But it wasn’t so different of a flavor/texture that my kids didn’t eat it – they thought it was great.
Speaking of a stronger sauce, nothing says “strong flavor” like fish! We had some leftover smoked salmon so I decided to pull that apart, and use my cajun cream sauce. This was DELICIOUS. I’d try this smoked salmon spaghetti squash soon. Tonight, if I were you.
Spaghetti Squash with Salmon {Creamy, Delicious!}
Ingredients
- 2 tbn butter
- 2 tbn flour
- 1 1/2 cups of milk
- 3 ounces cream cheese
- 2 tbn chopped dill
- 1 tbn lemon juice
- 1 tsn Ellbee's Lemon Citrus
- salt and pepper to taste
- 1 cup leftover smoked salmon
- 2 cooked spaghetti squash
Instructions
- Melt butter in a sauce pan. Add flour to create a rue.
- Add milk and cream cheese until bubbly. Add dill, lemon juice, Ellbee's seasoning, salt and pepper. Mix in the salmon.
- Combine sauce with spaghetti squash. Serve immediately.
You have me hooked. I have never heard of spaghetti squash before. I am going to try and find some and try this.