Salmon And Sun Dried Tomato Tossed With Spaghetti Squash Recipes

SALMON AND SUN-DRIED TOMATO TOSSED WITH SPAGHETTI SQUASH

Salmon and Sun-Dried Tomato Tossed With Spaghetti Squash image

Something I came up with when I needed to use up some spaghetti squash! Healthy and light, yet satisfying.

Provided by yogiclarebear

Categories One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 shallots, chopped
1/4 cup dried sun-dried tomato, chopped
1 -2 teaspoon chicken bouillon granule
1/2 cup water
6 ounces cooked salmon
2 tablespoons capers
1 cup fresh spinach, rinsed and torn into bite sized pieces
3 cups cooked spaghetti squash
parmesan cheese (optional)

Steps:

Bring ½ cup water to a boil with bouillon. Add tomatoes and let it sit for 15 minutes.
Meanwhile, sauté garlic and shallots in a large pan.
After 15 minutes, add broth, tomatoes, and capers to the pan. Crumble in salmon. Cook for 2 minutes, then add spinach. Cook, stirring and mixing, until spinach is wilted.
Add spaghetti squash and stir, cooking through until hot.
Sprinkle with parmesan cheese to taste.
OPTIONS: Instead of using capers, try ½ tsp of red peppers flakes and a splash of white wine. You can also toss this mix with angel hair pasta instead of spaghetti squash.

Nutrition Facts : Calories 213.5, Fat 5.1, SaturatedFat 0.9, Cholesterol 57.1, Sodium 696.5, Carbohydrate 18.7, Fiber 1.4, Sugar 2.8, Protein 24.9

CHEESY BAKED SPAGHETTI SQUASH BOATS WITH SALAMI, SUN-DRIED TOMATOES, AND SPINACH

Cheesy Baked Spaghetti Squash Boats with Salami, Sun-Dried Tomatoes, and Spinach image

This gluten-free baked pasta dinner relies on spaghetti squash as a replacement for traditional noodles-and cheese, lots of cheese.

Provided by Anna Stockwell

Categories Dinner Squash Wheat/Gluten-Free Kid-Friendly Winter Cheese Cream Cheese Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 small or 1 large spaghetti squash (3-3 1/2 pounds), halved lengthwise, seeded
Kosher salt
1 head garlic
1 tablespoon olive oil
8 ounces cream cheese
1 cup whole milk
Freshly ground black pepper
6 ounces salami, preferably Soppressata, sliced into 1/4-inch strips
5 ounces baby spinach (about 4 packed cups)
1/2 cup marinated sun-dried tomatoes (about 2 ounces), coarsely chopped
1/4 cup finely grated Parmesan (about 1/2 ounce)
1/2 teaspoon crushed red pepper flakes (optional)
1 1/2 cups shredded mozzarella (about 6 ounces), divided

Steps:

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared sheet. Trim 1/4" from top of garlic head to expose cloves. Place head on a sheet of foil, drizzle oil over, then wrap tightly to enclose. Transfer to baking sheet. Bake until interior of squash is fork-tender and garlic is very soft, 30-50 minutes, depending on size of squash. Let cool slightly.
Carefully unwrap garlic. Let cool slightly, then squeeze pulp out onto a cutting board. Finely chop.
Heat cream cheese, milk, and chopped garlic in a medium saucepan over medium, stirring occasionally, until smooth. Season with salt and pepper; set aside.
Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; reserve shells. Toss squash with cream cheese mixture, salami, spinach, tomatoes, Parmesan, red pepper flakes, if using, and 1 cup mozzarella until combined. Stuff squash mixture back into shells and top with remaining 1/2 cup mozzarella.
Transfer shells to oven and bake until squash mixture is bubbling and lightly browned, about 25 minutes.
Do Ahead
Squash boats can be assembled (but not baked) 1 day ahead. Store in an airtight container and chill.

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