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spaghetti squash featured

Sweet Salmon & Peas over Spaghetti Squash

This sweet salmon and peas over spaghetti squash dish is a surefire hit for fish lovers and vegetable enthusiasts alike. Try it out for a low-carb dinner option!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 310 kcal

Ingredients
  

  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon 21g honey
  • 2 tablespoon water
  • 1 teaspoon ground ginger
  • 1 teaspoon cornstarch
  • 2 slices of sweet onion diced about 100g
  • 1 ⅓ cups 170g frozen peas
  • 8 oz salmon fillet cut in strips
  • 2 cups 310g cooked Prepared Spaghetti Squash

Instructions
 

  • Whisk the soy sauce, honey, water, ginger and cornstarch. Set aside.
    1 tablespoon low sodium soy sauce, 1 tablespoon 21g honey, 2 tablespoon water, 1 teaspoon ground ginger, 1 teaspoon cornstarch
  • Heat a skillet over medium and spray with non-stick cooking spray. Warm the onion and add the frozen peas. Cook for a minute or two allowing the peas to defrost.
    2 slices of sweet onion diced, 1 ⅓ cups 170g frozen peas
  • Add the salmon and cook for 3-4 minutes only stirring about every minute. If you stir more, the salmon will break up too much. After the 4 minutes pour the soy sauce mixture over, stir in and cook for one minute. It will thicken and just coat everything.
    8 oz salmon fillet cut in strips, 2 cups 310g cooked Prepared Spaghetti Squash
  • Separate into two servings and scoop over warm spaghetti squash.

Nutrition

Calories: 310kcalCarbohydrates: 31gProtein: 29gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 358mgPotassium: 932mgFiber: 7gSugar: 17gVitamin A: 871IUVitamin C: 41mgCalcium: 62mgIron: 3mg
Keyword peas, Salmon, Spaghetti, Squash, sweet
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