Salmon Spaghetti Squash Bake

5 from 6 votes

This salmon spaghetti squash bake is a tasty seafood casserole (or gratin) made with squash, milk, Parmesan cheese, and salmon. Prepare it ahead of time for a quick dinner!

Prep Time40

Cook Time30

Total Time1 10

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 665kcal

Author: Sarah Trenalone

Ingredients

1 ½ pounds spaghetti squash (½ of a standard sized 3lb squash)
8 ounces salmon (2 fillets)
3 tablespoons olive oil (divided), plus more for cooking the spaghetti squash
2 teaspoons garlic powder (or 2 garlic cloves, minced)
½ teaspoon sea salt, plus about two pinches of salt (for squash + salmon)
¼ teaspoons red pepper flakes
2 tablespoons flour Use AP gluten-free flour if needed
1 cup milk
⅔ cup Parmesan, freshly grated (divided) Or substitute Swiss, Jarlsberg, or Smoked Gouda

Instructions

Cook the Spaghetti Squash:

Cook squash according to your desired preference. You're only using half the squash. The remaining squash can be stored in the fridge and used within 3-4 days.
Oven Directions: Cut squash in half and remove the seeds. Drizzle with oil and a pinch of salt (if desired). Roast cut-side down on a baking sheet at 400°F for about 40 minutes, or until the squash is easily pierced with a fork.
Pressure Cooker: See Instant Pot directions.
Allow squash to cool slightly. Use a fork to scrape the spaghetti squash out of the peel (from one half only).

Prepare the Salmon:

If your fish has skin, place the fish skin-side up on a cutting board. Use a sharp knife (a fillet knife is best) to cut the skin off the fish, keeping the knife blade parallel to natural grain of the fish.
Tip: If you struggle with removing the skin, it's okay. Any mistakes will be hidden by the squash, and any extra pieces stuck to the skin can be removed and placed under the salmon fillets in the pan.
Season the salmon lightly with sea salt. Set the fish in the fridge and discard the skin.

Make the Casserole:

Preheat oven to 370°F and move an oven rack to the top position (near the broiler).
Heat 2 TB olive oil over medium heat in a large, oven-safe pan (like cast iron or carbon steel).
Add the spaghetti squash, garlic,, salt and red pepper flakes. Cook about 3 minutes to remove some of the moisture from the squash.
Add the flour to the squash mixture and stir. Cook about 2 minutes until the flour is incorporated. Stir well and make sure there are no lumps of uncooked flour before proceeding.
Slowly pour the milk into the pan, stirring as you pour. Continue cooking until the liquid begins to simmer.
Simmer for about 2 minutes (or until the milk begins to thicken), and then stir in ½ cup of the cheese.
Make Ahead Tip: If desired, you can stop at this point and finish cooking later. Make up to one day ahead, and then reheat to a simmer before proceeding to the next step.
Take the salmon out of the fridge.
Use a spoon to make a large indention in center of the squash mixture (large enough for the salmon).
Set the salmon into the squash.
Sprinkle the remaining cheese across the top of the squash and salmon, and drizzle with the remaining 1 TB oil.
Carefully move the pan into the oven onto the top rack.
Bake 15 minutes, until the salmon is opaque, tender and the cheese has melted.
Tip: If your salmon is very thick (more than about an inch and a half thick), it may need a longer cook time. Watch for the salmon to turn opaque.
Position the pan so that it's directly under the broiler. Turn on the broiler and cook for 2 more minutes, until the cheese is golden. (If your oven does not have a broiler, simply cook 2 more minutes.)
Serve immediately.

Notes

Serves: 4 small servings or 2 large servings.

Nutrition