Salmon Pesto 'Spaghetti'

I needed to clean out my freezer and threw this together. I was surprised at how good it was for being so simple. It is a recipe I will keep in mind next time I have extra pesto.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 793 Calories

Ingredients

• salt to taste
• ¼ cup olive oil
• ¼ teaspoon garlic powder
• ½ cup pesto
• 1 (8 ounce) salmon fillet
• ½ spaghetti squash, halved and seeded

Recipe Instructions

Step 1

Bake in the preheated oven until heated through, about 20 minutes.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.

Step 3

Place spaghetti squash, cut-side up, on a baking sheet.

Step 4

Bake squash in the preheated oven until tender, 30 to 40 minutes; cool slightly. Shred the squash meat using a fork and discard peel. Transfer shredded squash to a baking dish.

Step 5

Place salmon in the prepared baking dish.

Step 6

Bake salmon in the preheated oven until the flesh flakes easily with a fork, 15 to 20 minutes. Cut salmon into 1/4-inch pieces.

Step 7

Decrease oven temperature to 250 degrees F (120 degrees C).

Step 8

Mix salmon, pesto, olive oil, garlic powder, and salt with the spaghetti squash. Cover dish with aluminum foil.