Spaghetti Squash and Salmon Bowl

salmon bowl, spaghetti squash, kimchi mayo, one pan dinner, rice bowl

Easy Home Cooking Contest Recipe Winner 2018 – Grand Prize Winner!

One meal bowls are so popular right now. Swap up the usual rice with delicious spaghetti squash (you can even use leftovers) to make this very flavourful and fibre rich dinner.

Robyn in Kelowna was inspired to make this dish after her first day at a new job in a new city. With limited cooking equipment in her new home (like a pot to make rice), she got creative making a rice bowl with spaghetti squash and a fish caught locally by a friend.

Preparation Time: 20 minutes

Marinating Time: 20 minutes

Cook Time: 45 minutes

Serves: 4

Ingredients
Sodium reduced soy sauce	1/4 cup (60 mL)
Vinegar	2 tbsp (30 mL)
Minced fresh ginger	1 tbsp (15 mL)
Garlic cloves, minced	2
Filet of salmon, skinned	1 lb
Spaghetti squash	1
Matchstick carrots	2 cups (500 mL)
Sliced mushrooms	1 cup (250 mL)
Canola oil	1 tbsp (15 mL)
Each salt and pepper	1/4 tsp (1 mL)
Avocado, sliced	1
Kimchi Mayo
Prepared kimchi	1/2 cup (125 mL)
Light mayonnaise	1/2 cup (125 mL)

Directions

Combine soy sauce, vinegar, ginger and garlic in shallow dish. Add salmon and turn to coat both sides. Cover and refrigerate for 20 minutes.
Meanwhile, cut squash in half lengthwise and remove seeds. Place cut side down on parchment paper lined baking sheet and roast in 425°F (220°C) oven for about 30 minutes or until tender when pierced with a knife. Set aside.
Toss carrots and mushrooms with oil, salt and pepper; spread onto one side of parchment paper lined baking sheet. Place salmon on other side and drizzle with marinade. Roast in oven for 15 minutes or until fish flakes when tested.
In a blender, puree kimchi and mayonnaise until smooth.
Using a fork, scrape out squash and divide among 4 bowls. Top each bowl with 1/4 of the salmon and vegetables. Add avocado and a spoonful of kimchi mayo to serve.