- INGREDIENTS:
- 1 fillet of salmon
- Pesto (I am lazy and always buy pre-made)
- 1 spaghetti squash
- Salt & pepper
- Olive oil
- OPTIONAL: spinach, cherry tomatoes
- DIRECTIONS:
- Poke a bunch of holes in your spaghetti squash – put holes around the entire squash
- Place in microwave for 5 minutes, then, flip it over on the other side and microwave for 5 more minutes
- After the 10 minutes in the microwave, take it out of the microwave, and let sit on the counter for 10 minutes
- Pat your salmon dry, and season with salt and pepper
- Warm up olive oil in a pan, and place salmon fillet skin side down. Cook for about 4 minutes until skin is crispy, and then flip and cook for additional 4 minutes. Your salmon will be done when it is flaky and easily pulled apart with a fork!
- Next, cut your spaghetti squash in half (I cut lengthwise). Use a spoon to take out the center area of seeds and mushy stuff and throw away. Once cleaned out, take a fork and rake along the squash interior. You should get spaghetti-like squash noodles! Season with salt, pepper, and pesto.
- OPTIONAL: While you are cooking your salmon, you can sauté spinach and tomatoes to go into your spaghetti squash. If you want to do this, warm up a tablespoon of oil and sauté the tomatoes and spinach until the spinach is wilted, and then mix in to the squash!
- Enjoy!
- TIPS: Your squash is going to be very hot when you take it out of the microwave! Remove with a hot pad, and put it directly on a cutting board. Also, if you don’t poke a bunch of holes into the squash, your squash can explode- so don’t be bashful when poking your holes! Also, 1/2 of a squash is a typical serving size for me for a meal.
- Pros: I love this meal. It is full of great healthy fats from the salmon and pesto. Spaghetti squash is delicious and a great alternative to pasta!
- Cons: After a few days, spaghetti squash gets mushy, so this meal is best eaten same day, or for the next day if you are trying to meal prep.
Pesto Salmon & Spaghetti Squash
Cooking in Clerkship 