Preheat oven to 375°F. Line a cookie sheet with parchment paper and set aside. Cut 1 medium-size spaghetti squash in half lengthwise and scoop out the seeds. Bake face down on a lined cookie sheet for 35 minutes; add five more minutes for a larger squash and five less for a smaller one. Remove from oven. Leave squash face down for 5 more minutes. After 5 minutes, flip over and allow to cool 10-15 more minutes before stringing. These steps ensure that you will get crispy individual strands out of your squash. To string, hold the squash over a plate or bowl, and use a fork to scrape the flesh. The flesh will come apart into strands that look almost exactly like spaghetti.
Check out the Rorie Recommended section of my website to learn more about the Evo oil spray bottle. It is a wonderful product that ensures an even, light oil spray without chemicals. You pour in the oil of your choice and get fabulous results!
16 oz. fresh or frozen broccoli florets (I recommend fresh)
Salt and garlic, or Simply Organic garlic salt
2 cans wild salmon, or fresh poached or grilled salmon fillets
Oil of your choice for stir frying
While the spaghetti squash is baking and cooling, sauté your broccoli. Spray a little oil in a wok or frying pan with a lid. Place raw broccoli in the pan and cover. Cook on medium to high heat for 4 minutes. Uncover, add salt and garlic or garlic salt, and mix. Cook uncovered for another 3-6 minutes, mixing occasionally, until broccoli reaches desired crispness; I like when it gets a little brown. Alternatively you can lightly steam or roast the broccoli.
1 tbsp. apple cider vinegar
½ tsp. salt
1 cup olive oil
2 tbsp. apple cider vinegar
1 tsp. Simply Organic garlic (or 1 clove fresh garlic)
½ tsp. coarsely ground black pepper
1 tsp. fresh or dried dill
In a food processor fitted with the S blade, combine egg, 1 tbsp. apple cider vinegar and salt. Mix on medium speed for 5 minutes. Slowly add olive oil. Once oil is incorporated, slowly add 2 tbsp. vinegar (dressing will become light brown if you use balsamic) or lemon juice. Add garlic, salt, pepper, and dill and combine well. The mixture may be a little too thick; you can thin it by adding water by the tablespoon until desired consistency. I like this sauce thicker then salad dressing but thinner then mayonnaise.
To serve, combine desired amount of spaghetti squash, broccoli and canned or fresh salmon in a bowl. Pour a generous amount of cream sauce over mix and serve. This dish is delicious either warm or at room temperature.