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
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.
