Ingredients
Check off ingredients as you go
Serves 3
- 1 spaghetti squash
- 1 shallot
- 100g (1 cup) freshly grated Parmesan
- 300ml (1¼ cups) heavy cream (or 2/3 cream, 1/3 milk)
- 1 large salmon fillet, cut into strips
- Salt, pepper
- A few sage or parsley leaves, chopped (optional)
Cooking the Spaghetti Squash
- Preheat oven to 200°C (400°F). Cut the squash in half lengthwise, scoop out the seeds with a spoon. Lightly salt and pepper the inside of the squash, drizzle with a little olive oil. Place on a baking sheet lined with parchment paper, cut side down. Pierce the squash in a few places with a fork and bake in the middle of the oven for 35-40 minutes.
- Let cool slightly, then scrape out the flesh with a fork (first lengthwise, then widthwise to follow the direction of the strands) and place in a fine-mesh strainer to drain excess water.
Making the Parmesan Cream
- In a skillet, sauté the shallot until golden. Add the cream and grated Parmesan. Continue cooking over fairly low heat to let it thicken. Off the heat, add the salmon cut into strips.
- When the sauce is ready, gently add the squash strands and mix well to coat with sauce. Chop a few fresh parsley leaves. Serve in a dish or in the squash shell itself (always makes a nice presentation).
Tips and Variations
- Don’t hesitate to vary the cheeses - this squash pairs beautifully with goat cheese, blue cheese, Gruyère…
- Spaghetti squash can be frozen for up to 3 months. To use, let thaw at room temperature before adding to a recipe.