Spaghetti with Broccoli and Salmon in Creamy Sauce

Spaghetti with Broccoli and Salmon in Creamy Sauce


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.


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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.

Cream Sauce


1 egg
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.

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