Barbeque Salmon with Spaghetti Squash Sauté
- 1 spaghetti squash, halved and seeds discarded
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 (6 ounce) portions salmon
- ½ cup barbeque sauce
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 poblano pepper, thinly sliced
- 2 garlic cloves, minced
- ¼ cup thinly sliced scallion
- ¼ cup chopped fresh parsley
- Preheat oven to 375°.
- Place the spaghetti squash halves face up on a sheet pan. Drizzle the inside of each half with 1 tablespoon of olive oil then season each with ½ teaspoon of salt and ¼ teaspoon of black pepper. Flip the squash over, cut-side down, and roast in the oven for about 30 minutes, until the squash is tender to the touch.
- Remove the squash from the oven and let it cool slightly until it’s safe enough to handle. Using a fork, scrape the flesh away from the skin into spaghetti-like strands. Set the strands aside.
- Place the salmon on a separate parchment-lined sheet pan and paint generously with the barbeque sauce. Roast in the oven for 15-20 minutes, until cooked through or to desired doneness.
- Heat the remaining 2 tablespoons of olive oil in a sauté pan over medium heat. Add the red onion, red pepper and poblano pepper. Sauté for 2-3 minutes, until al dente. Add the garlic, scallion and parsley. Sauté an additional minute, until garlic is fragrant. Add the spaghetti squash and toss several times to combine. Season to taste with salt and pepper.
- Serve each portion of salmon with a scoop of the spaghetti squash sauté.
This recipe is easily adaptable to whatever you like. You can totally change up the protein. Instead of salmon, swap in some shrimp, chicken, or pork. If you're looking to go vegetarian, try the recipe with halloumi cheese. Or go full vegan with firm tofu steaks.
What others are saying
Caro Hodgin says:
i bought a new bbq sauce at the farmer's market and wanted to try it out, which is how i found this recipe. this is a great, simple, weeknight recipe. nothing crazy special, just a yummy, simple meal!
Annie Chambers Myott says:
Being gluten-intolerant, I've made spaghetti squash 100 times but this is the one time my husband actually loved it!! Great flavor with the pablanonand scallions. I topped with a little Parmesan and it was nice an creamy!