Spaghetti Squash with Salmon {Perfect Pairing!}

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.

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Spaghetti Squash with Salmon {Creamy, Delicious!}

Easy, Healthy and Delicious!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Calories 302 kcal

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.

Keyword Spaghetti Squash with Salmon