Prep Time:

15–20 minutes

Servings:

2 people

Ingredients:

• 1 pack of Moonrise Garlic Butter Spaghetti Squash 

• 2 salmon fillets (150–200g each)

• 1 lemon

• 2 garlic cloves, minced

• 1 tablespoon olive oil

• 20g (about 1½ tbsp) butter

• Salt and pepper to taste

• Lemon slice for garnish (optional)

Utensils:

• Large pot for boiling water

• Flat skillet for cooking the salmon

• Strainer to drain the squash

• Spoons and fork for mixing

Instructions:

1. In a skillet, heat 1 tablespoon of olive oil and the butter along with the minced garlic.

2. Once the garlic is lightly sautéed, season the salmon fillets with salt and pepper, then place them in the skillet.

3. After about 4 minutes, flip the fillets, squeeze in the juice of one lemon, cover, and let cook for a few more minutes.

4. Meanwhile, bring 1 liter of water to a boil in a large pot. Add the contents of the spaghetti squash package along with the seasoning packet.

5. Stir and separate the squash strands for about 4 minutes until fully hydrated. Once the squash reaches its full volume, turn off the heat and remove from the stove.

6. Drain the water and mix in the butter.

7. Plate the garlic butter spaghetti squash and serve the salmon on top or on the side, spooning the pan juices over it.

8. Garnish with a lemon slice if desired.