Spaghetti squash is so great, I don’t know why I only realized this a few months ago. It can pair with practically anything and you can cook it the long way by roasting or the 30-min meal way by nuking. Pretend it’s pasta, rice, or whatever you need to if you can’t believe it’s just an awesome squashem (not a word, I know).
Last night, I promised a 30-min meal, so I nuked. Cut in half, scoop out seeds, place in large microwave safe bowl with a little water and cover with plastic wrap for about three 5-minute increments til it’s very soft. Let it cool a little. I then scraped it into my veggies that were already enjoying their sautée (fresh corn, orange peppers and tomato) of olive oil, parsley, and white wine. Toss around with salt and pepper and plate it, then sear the salmon, which is what I paired it with last night.
I love to crisp up the salmon skin. I hear some folks don’t eat the skin. I believe you’re missing out. I drizzled a pineapple honey mustard on the salmon and a bit of cracked pepper.