LEMON BASIL ROASTED TOMATO SPAGHETTI SQUASH WITH LEMON HERB SALMON
This dishes name is a bit of a mouthful, and so were my bites when eating this dish. I made this meal after a long day at work, and could not help but scarf it down. Just as filling as regular pasta, if not more satisfying and flavorful, the spaghetti squash pairs perfectly with lemon and olive oil flavorings.
I was inspired to make this dish after reading Eat. Pray. Love. and hearing about all of the wonderful italian food to be experienced in Italy. While I can't have the traditional Italian pasta noodles, I can have spaghetti squash, which is very similar in shape, texture, and taste to gluten noodles.
If you've never had spaghetti squash, you really should try it. Even if you can have gluten, you may end up preferring this to regular pasta. My mom always opts for the spaghetti squash over regular pasta. It looks like a regular squash on the outside, and even when you cut into it, it appears normal. However, after baking it, if you just fork the edges of the squash, little spaghetti like noodles will begin to peel away. You simply use a fork to remove all the pasta from the skin of the squash, and voila, you have heaps of warm tasty pasta ready to be devoured.
I was inspired to make this dish after reading Eat. Pray. Love. and hearing about all of the wonderful italian food to be experienced in Italy. While I can't have the traditional Italian pasta noodles, I can have spaghetti squash, which is very similar in shape, texture, and taste to gluten noodles.
If you've never had spaghetti squash, you really should try it. Even if you can have gluten, you may end up preferring this to regular pasta. My mom always opts for the spaghetti squash over regular pasta. It looks like a regular squash on the outside, and even when you cut into it, it appears normal. However, after baking it, if you just fork the edges of the squash, little spaghetti like noodles will begin to peel away. You simply use a fork to remove all the pasta from the skin of the squash, and voila, you have heaps of warm tasty pasta ready to be devoured.
With spaghetti squash as a base, you can really attempt to recreate any of your favorite pasta dishes. I decided to go for a lighter pasta dish, without any red or cream sauces that used more fresh vegetables. The tomatoes were a mixture of fresh ones from the garden, and local heirloom tomatoes from the grocery store. I hand picked the basil from the garden, and the artichokes were from the olive bar at the grocery store. I really through this dish together with a mixture of fresh and store bought ingredients.
Overall, the dish was pretty simple, and did not take too long to whip up. It was the perfect after work fuel my body needed. Feel free to add any other of your favorite vegetables. Whether you steam, grill, or bake them, simply add them atop the pasta! Buon Appetito!
Prep Time: 10 minutes
Cook Time: 30- 40 minutes
Ingredients:
For the Pasta:
The creation:
1. Preheat the oven to 350 degrees F. Cut the spaghetti squash in half, lengthwise. Remove the inside seeds. Use 1 tsp olive oil and rub on the inside and outside of squash. Sprinkle 1/4 tsp salt on the inside of squash. Place squash face down on baking sheet and cook for 30 to 40 minutes until the squash is soft and easy to pull away with a fork.
2. While the squash is baking, combine the chopped tomatoes with 1 tsp olive oil, 1/4 sea salt, 1 tbsp fresh lemon juice, and minced garlic.
3. Prepare the salmon fillets by rubbing 1 tbsp olive oil directly on the fillets. Then sprinkle with lemon juice and herbs de provence.
4. Grill the salmon and tomatoes in tinfoil on medium high heat. Grill temperatures can vary widely, so check your salmon every 2-3 minutes. Salmon is finished when it has a lighter pink color throughout. Total cook time should range from 5-8 minutes. Tomatoes take approximately 8 minutes. Once they have begun to fall apart a little, and the juices are bubbling, they should be done.
5. Remove squash from oven and let cool for 5 minutes. Then, take a fork and removed noodles from the squash. I try to really clean out the squash, and get as many noodles as I can.
6. Combine olive oil and lemon juice to create the sauce.
7. Prepare the plate by taking a serving of spaghetti squash, drizzle with sauce, roasted tomatoes, artichokes, & basil. Place salmon on the side and enjoy!
Overall, the dish was pretty simple, and did not take too long to whip up. It was the perfect after work fuel my body needed. Feel free to add any other of your favorite vegetables. Whether you steam, grill, or bake them, simply add them atop the pasta! Buon Appetito!
Prep Time: 10 minutes
Cook Time: 30- 40 minutes
Ingredients:
For the Pasta:
- 1 spaghetti squash
- 2 tsp olive oil
- 1/2 tsp sea salt
- 4-5 tomatoes, chopped into wedges
- 1 tbsp fresh lemon juice
- 1 clove of garlic, minced
- 1 tbsp olive oil
- Juice of 1/2 a lemon
- 2 6 oz. Alaskan salmon fillets
- 1 tsp olive oil
- 1 tsp herbs de provence
- 1 tbsp lemon juice
- fresh basil leaves
- artichokes in olive oil
The creation:
1. Preheat the oven to 350 degrees F. Cut the spaghetti squash in half, lengthwise. Remove the inside seeds. Use 1 tsp olive oil and rub on the inside and outside of squash. Sprinkle 1/4 tsp salt on the inside of squash. Place squash face down on baking sheet and cook for 30 to 40 minutes until the squash is soft and easy to pull away with a fork.
2. While the squash is baking, combine the chopped tomatoes with 1 tsp olive oil, 1/4 sea salt, 1 tbsp fresh lemon juice, and minced garlic.
3. Prepare the salmon fillets by rubbing 1 tbsp olive oil directly on the fillets. Then sprinkle with lemon juice and herbs de provence.
4. Grill the salmon and tomatoes in tinfoil on medium high heat. Grill temperatures can vary widely, so check your salmon every 2-3 minutes. Salmon is finished when it has a lighter pink color throughout. Total cook time should range from 5-8 minutes. Tomatoes take approximately 8 minutes. Once they have begun to fall apart a little, and the juices are bubbling, they should be done.
5. Remove squash from oven and let cool for 5 minutes. Then, take a fork and removed noodles from the squash. I try to really clean out the squash, and get as many noodles as I can.
6. Combine olive oil and lemon juice to create the sauce.
7. Prepare the plate by taking a serving of spaghetti squash, drizzle with sauce, roasted tomatoes, artichokes, & basil. Place salmon on the side and enjoy!