This dish is so delicious with a unique twist. The spaghetti squash is a great substitute for pasta. Believe me, you won’t miss the noodles.

Ingredients:

1 to 2 jars of Alfredo sauce (I had one small jar so I had to build the sauce up.)

1 large or 2 small fillets of salmon

Broccoli

1 small onion

Minced garlic to taste

2-pound spaghetti squash

Parmesan and romano cheese

Fresh or dried rosemary ( I used fresh rosemary since I had it.)

Parsley, oregano, and basil

lemon and red pepper seasoning

Red pepper flakes

Mrs. Dash salt-free seasoning

Seasoning salt

Fresh ground black pepper

Olive oil

Directions:

 

Cut the spaghetti squash in half, and place it in about an inch of water. I couldn’t find my large baking dish, so I had to use two separate baking dishes. (It was ratchet, but it worked.) Let the spaghetti cook on 400 degrees for an hour. It’s done if you can slide your knife in and out of the shell of the spaghetti squash with ease.

In the meantime, I heat up a pan, add olive oil and cook my salmon.  I cook my salmon with the skin down first and then flip to cook the top. I added lemon pepper seasoning and rosemary sea salt.

I picked up these two seasoning jars from Tuesday morning for $1.99 each. They have a variety of flavored sea salts. I chose rosemary for this dish.

Once the salmon is done, I remove it from the pan and add a little olive oil to cook my onion. I add the alfredo sauce, minced garlic, broccoli, and seasonings. I fell short with just one jar of alfredo sauce, so I had to add loads of Parmesan Romano and water. ( I didn’t have milk.) Basically, I had to season and build up the alfredo sauce.  So once your sauce is good, add your cooked salmon which has been cut into bite size pieces, and let the sauce simmer on low for about ten to fifteen minutes.

Back to the spaghetti squash. Take a fork and scoop those spaghetti strands out. I actually grew up eating spaghetti squash. My grandmother would replace spaghetti noodles with spaghetti squash from time to time. As many of you might know, I don’t like to mix my sauces with my noodles.

One reason is that I season each layer of my dishes. I plan to eat this spaghetti squash by itself as well, so I seasoned it with olive oil, rosemary salt, fresh ground pepper, and parsley. It is so good.

Lay down a layer of spaghetti squash, and scoop on the sauce. Absolutely delicious!

Stay blessed,

Barbie