Salmon with Spaghetti Squash Sauté

1 Spaghetti squash, halved and seeds discarded

2 tbsp avocado oil

1 tsp kosher salt

1/2 tsp ground black pepper

4 (4oz) portions salmon

2 tbsp barbecue sauce

1 small red onion, thinly sliced

1 red bell pepper, thinly sliced

1 yellow pepper, thinly sliced

2 cloves garlic, minced

1/4 C scallions

1/4 C chopped fresh parsley

salt and ground black pepper

Instructions:

-Preheat oven to 375 degrees

-Place spaghetti squash halves face up on a baking sheet. spray each half of squash with oil spray; season each with 1/2 tsp salt and 1/4 tsp black pepper. Flip the squash over, cut-side down, and roast in the oven until squash is tender to the touch, about 30 minutes.

-Let squash cool slightly until it's safe enough to handle. Using a fork, scrape the flesh away from the skin into spaghetti-like strands. Set the strands aside.

-Place salmon on a separate baking sheet lined with parchment paper and paint with the barbecue sauce.

-Bake salmon uncovered at 425 (until it flakes easily with a fork) for 25 minutes .

-Heat 2 Tbsp avocado oil in a skillet over medium heat. Add red onion, red bell pepper, and yellow pepper; sauté until slightly tender, 2 to 3 minutes. Add garlic, scallions, and parsley; sauté until garlic is fragrant, about 1 minute more. Add spaghetti squash and toss several times to combine; season to taste with salt and black pepper.

-Serve each portion of salmon on top of a scoop of the spaghetti squash mixture.

Yeilds: 4 servings

239 calories