Ingredients
Check off ingredients as you go
Serves 3
- 1 spaghetti squash
- 1 shallot
- 100 g (1 cup) Parmesan, freshly grated
- 300 ml (1¼ cups) heavy cream (or 2/3 cream, 1/3 milk)
- 1 large salmon fillet, cut into strips
- 1 Tbsp olive oil
- Salt, pepper
- A few sage leaves or chopped parsley (optional)
Cooking the spaghetti squash
- Preheat the oven to 200°C (400°F). Cut the squash in half lengthwise and scoop out the seeds with a spoon. Lightly salt and pepper the inside of the squash and add a small drizzle of olive oil. Place cut side down on a baking sheet lined with parchment paper. Prick 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 crosswise, so you follow the direction of the strands) and place in a fine-mesh sieve to drain off the excess water.
Making the Parmesan cream sauce
- In a skillet, sauté the shallot. Once golden, add the cream and the 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 spaghetti and mix well so the strands soak up the sauce. Snip a few fresh parsley leaves over the top. Serve in a dish or in the squash shell itself (it always makes a nice little impression).
Tips and variations
- Feel free to switch up the cheeses; this squash goes very well with goat cheese, Roquefort, Gruyère…
- Spaghetti squash can be frozen for up to 3 months. To use it, let it thaw at room temperature before adding it to a recipe.