Salmon Pesto spaghetti

“A fun recipe!”
Serving: 2 | Prep: 20m | Ready in: 1h25m
Ingredients
• 1/2 spaghetti squash, halved and seeded
• 1 (8 oz.) salmon fillet
• 1/2 cup pesto
• 1/4 cup olive oil
• 1/4 tsp. garlic powder
• salt to taste
Direction
• Preheat an oven to 200°C/400°F then grease baking dish.
• Put spaghetti squash on baking sheet, cut side up.
• In preheated oven, bake squash for 30-40 minutes till tender; slightly cool.
Use fork to shred squash meat; discard peel. Put shredded squash in baking
dish.
• Put salmon in prepped baking dish.
• In preheated oven, bake salmon for 15-20 minutes till flesh easily flakes
with fork. Cut salmon to 1/4-in. pieces.
• Lower oven temperature to 120°C/250°F.
• Mix salt, spaghetti squash, garlic powder, olive oil, pesto and salmon. Use
aluminum foil to cover dish.
• In preheated oven, bake for 20 minutes till heated through.
Nutrition Information
• Calories: 793 calories;
• Total Carbohydrate: 16.4 g
• Cholesterol: 96 mg
• Total Fat: 66 g
• Protein: 36.3 g
• Sodium: 564 mg