Smoked Salmon Spaghetti Squash Pasta

by Kevin H. on January 28, 2016 · 1 comment

Spaghetti squash.  One of my new favorite ‘indulgences”.  I can’t even believe how this is vegetable.  If you’re never tried this, then I highly recommend it.  The great thing about it is you can change up the sauce as much as you would with regular noodles – it makes no difference to the squash.

I cut my spaghetti squash in half, sprinkled some olive oil, salt and pepper over the opened squash and baked it, fruit size down on a cookie sheet at 335 for 40 minutes…ish.  Until the squash is soft.  And then, the fun begins.


Spaghetti Squash PastaGet a fork and you just gently tear the fruit from the skin and it pulls apart in noodle like shapes.  It’s fantastic.  It has a slightly different flavor/texture than noodles (obviously, it’s a squash), so I recommend a stronger sauce.  But it wasn’t so different of a flavor/texture that my kids didn’t eat it – they thought it was great.

Speaking of a stronger sauce, nothing says “strong flavor” like fish!  We had some leftover smoked salmon so I decided to pull that apart, and use my cajun cream sauce.  This was DELICIOUS.  I’d try this smoked salmon spaghetti squash soon. Tonight, if I were you.

Spaghetti Squash Pasta

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour


  • 2 whole spaghetti squashes - cut in half(so 4 pieces altogether)
  • 1 - 2 pounds of sweet smoked salmon(hyperlink recipe?)
  • 2 cups leftover cooked chicken(we generally use smoked whole chickens)
  • 4 tablespoons of butter
  • 2 tablespoons of flour
  • 2 cups of milk
  • 1 clove of crushed garlic
  • 1 1/2 tablespoons of Cajun seasoning
  • 1/2 teaspoon cayenne
  • salt and pepper to taste
  • Parmesan cheese


  1. For the sauce:
  2. Heat the butter in a large skillet. Once it's melted, add the flour. This mixture is called a roux, it's made to make the sauce thick. It will look pasty.
  3. Once your roux is made, add the milk. You will need to turn your heat down and stir often (milk will burn).Then add the seasonings, plus the garlic.
  4. Add in pulled salmon.
  5. Top with parmesan cheese.
  6. For the squash:
  7. Cut your squash in half long ways.
  8. Sprinkle salt, pepper and olive oil.
  9. Bake at 325 for 40 ish minutes, or until soft to the touch
  10. With a fork pull the squash into noodle shapes.
  11. Top with sauce and enjoy!

Leave a Comment

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Peyton March 18, 2016 at 3:18 pm

You have me hooked. I have never heard of spaghetti squash before. I am going to try and find some and try this.


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