Salmon And Sun Dried Tomato Tossed With Spaghetti Squash Recipes

Steps:

• Bring ½ cup water to a boil with bouillon. Add tomatoes and let it sit for 15 minutes.
• Meanwhile, sauté garlic and shallots in a large pan.
• After 15 minutes, add broth, tomatoes, and capers to the pan. Crumble in salmon. Cook for 2 minutes, then add spinach. Cook, stirring and mixing, until spinach is wilted.
• Add spaghetti squash and stir, cooking through until hot.
• Sprinkle with parmesan cheese to taste.
• OPTIONS: Instead of using capers, try ½ tsp of red peppers flakes and a splash of white wine. You can also toss this mix with angel hair pasta instead of spaghetti squash.

Steps:

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared sheet. Trim 1/4" from top of garlic head to expose cloves. Place head on a sheet of foil, drizzle oil over, then wrap tightly to enclose. Transfer to baking sheet. Bake until interior of squash is fork-tender and garlic is very soft, 30-50 minutes, depending on size of squash. Let cool slightly.
• Carefully unwrap garlic. Let cool slightly, then squeeze pulp out onto a cutting board. Finely chop.
• Heat cream cheese, milk, and chopped garlic in a medium saucepan over medium, stirring occasionally, until smooth. Season with salt and pepper; set aside.
• Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; reserve shells. Toss squash with cream cheese mixture, salami, spinach, tomatoes, Parmesan, red pepper flakes, if using, and 1 cup mozzarella until combined. Stuff squash mixture back into shells and top with remaining 1/2 cup mozzarella.
• Transfer shells to oven and bake until squash mixture is bubbling and lightly browned, about 25 minutes.
• Do Ahead
• Squash boats can be assembled (but not baked) 1 day ahead. Store in an airtight container and chill.

Steps:

• Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
• With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
• Preheat grill.
• Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
• Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested.
• Remove the fish from the grill.