Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

I needed to clean out my freezer and threw this together. I was surprised at how good it was for being so simple. It is a recipe I will keep in mind next time I have extra pesto.


Recipe Summary

20 mins
1 hr 5 mins
1 hr 25 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.

  • Place spaghetti squash, cut-side up, on a baking sheet.

  • Bake squash in the preheated oven until tender, 30 to 40 minutes; cool slightly. Shred the squash meat using a fork and discard peel. Transfer shredded squash to a baking dish.

  • Place salmon in the prepared baking dish.

  • Bake salmon in the preheated oven until the flesh flakes easily with a fork, 15 to 20 minutes. Cut salmon into 1/4-inch pieces.

  • Decrease oven temperature to 250 degrees F (120 degrees C).

  • Mix salmon, pesto, olive oil, garlic powder, and salt with the spaghetti squash. Cover dish with aluminum foil.

  • Bake in the preheated oven until heated through, about 20 minutes.

Cook's Note:

If you use smoked salmon, it is much better, and you may not need to add the salt.

Nutrition Facts

793 calories; protein 36.3g; carbohydrates 16.4g; fat 66g; cholesterol 96.1mg; sodium 564.1mg. Full Nutrition