Wednesday, May 19, 2010

Do-Over Dinner: Spaghetti Squash and Orange Spiced Salmon

(photo from

Okay, I'll admit, the title of this recipe sounds disgusting.

But, honestly, it is delicious. My family loves it -- thereby classifying it as a "do-over-dinner" and, anyone else I've ever made it for always asks for the recipe.

The original recipe came from Cooking Light, many years ago. But, I've adapted it some.

Spaghetti Squash with Orange Spiced Salmon
(Serves 4)

What You Need:
  • 2  tablespoons dark brown sugar
  • 1  teaspoon five-spice powder
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1-2 teaspoons of grated orange rind
  • 4  (6-ounce) salmon fillets, skinned
  • 4  teaspoons Dijon mustard
  • 4 salmon fillets, skinned (of course, be sure to get sustainable salmon)
  • 1 large spaghetti squash (about 3 cups of cooked spaghetti squash)
  • Cooking spray
How to Make
  1. Cook spaghetti squash. This can be done in microwave or crockpot. But, I find the easiest way to do is to split the squash lengthwise; scoop out seeds; place open-side down in a baking dish; add about 1/4-1/2 of water to baking pan; cook at 375 degrees for 45 minutes. Test for done-ness by piercing squash with fork.
  2. Preheat over 450 degrees.
  3. Prepare large baking dish with cooking spray.
  4. Mix first four ingredients in a small bowl -- this is your sugar/spice mixture.
  5. Mix spaghetti squash with half of the sugar/spice mixture (I usually add a little butter, too, if I'm using the spaghetti squash right after it has been cooked.)
  6. Put spaghetti squash mixture on bottom of baking dish.
  7. Arrange salmon fillets on top of spaghetti squash mixture. Brush salmon with Dijon mustard. Sprinkle remaining sugar/spice mixture on top of salmon; add grated orange rind.
  8. Bake at 450 for about 15 minutes (or until fish is flakey)

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