What a beautiful presentation–as always! I am so loving 5-spice these days–and here how it flavors both the squash and salmon. Easy. My recipe clipping are out of control. I’ll never get around to trying all of them! Glad you found this one and moved it front and center.
A combination of five-spice powder, brown sugar and orange zest gives a sweet but subtle flavor to this combination of salmon with a side of spaghetti squash.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
- 1 3- pound spaghetti squash
- 2 tablespoons brown sugar
- 1 orange zested
- 1 teaspoon five-spice powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 6- ounce salmon fillets skinned
- 2 tablespoons Dijon mustard
- Cilantro leaves for garnish
- Preheat the oven to 450 degrees F. Line a 9 X 13-inch baking sheet with a high lip with aluminum foil. Cut the spaghetti squash in half and spoon out the seeds. Place the baking sheet in the hot oven, pour in 1 cup of water and place the spaghetti squash on the sheet face down. Bake for 45 minutes or until the squash is easily pierced with a fork, adding 1/4 cup more water at a time as it evaporates. Remove from the oven and allow the squash to cool enough to handle. Use a fork to remove the squash from the shell, separating the strands as you go, and transfer to a medium bowl, discarding the shell.
- In a small bowl or ramekin, mix the brown sugar, orange zest, five-spice powder, kosher salt and black pepper with your fingers until well mixed. Sprinkle half of the brown sugar mixture over the squash; toss until mixed. Spoon into a 9 X 12 casserole or baking dish.
- Place the skinned salmon filets over the spaghetti squash and slather each filet with Dijon mustard. Sprinkle the filets with the remaining brown sugar mix. Bake for 15 minutes or until the fish flakes easily when tested with a fork. Garnish with fresh cilantro leaves and serve.