Winter nights pair best with cozy sweaters and comfort food. Rather than being loaded down with carbs and calories from traditional pasta dishes, spaghetti squash offers great taste packed with fiber, vitamins and minerals.
This salmon and spaghetti squash dish from Attune Health nutritionist and research associate Natalie Fortune is low-carb, low-calorie. She used beets to make a delicious (and colorful!) pesto sauce.
“Beets contain a group of phytonutrients called betalains that support detoxification,” Fortune said.
This is one comfort food that you don’t have to feel guilty about.
Salmon with Spaghetti Squash and Roasted Beet Pesto
- 1 medium beet
- 2 tablespoons of high heat cooking oil
- Juice of 2 lemons
- 3 cloves of garlic
- 2 tablespoons of nutritional yeast
- ¼ cup of olive oil
- 1 medium spaghetti squash
- 4, 3-4 oz portions of salmon
- A few handfuls of fresh arugula
- Sea salt and black pepper
- ¼ of pepitas (optional)
- Preheat your oven to 450 degrees. Wash and peel the beet, cut it into cubes of similar size.
- Place the beets on a baking sheet and drizzle with ½ tablespoon of high heat cooking oil, then add a few pinches of sea salt. Toss to coat evenly.
- Roast for about 20 minutes until the beets are soft, then remove from oven and let cool.
- While the beets are cooking, slice the spaghetti squash into 1 to 1 ½ inch rings. Scoop the seeds out of the center. You should have about 5-6 rings of spaghetti squash.
- Place the rings on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with sea salt and black pepper. Cook in the oven until fork tender and beginning to brown, or about 45 minutes.
- Remove squash from the oven and allow to cool for a few minutes.
- Prepare the pesto while squash is cooking. Put roasted beets, juice of two lemons, pepitas, garlic and yeast into a food processor. Blend until smooth. While the food processor is running, drizzle olive oil in slowly.
- Turn the oven down to 350 degrees. Place the salmon filets on a baking sheet and drizzle with ½ tablespoon of high heat cooking oil. Sprinkle with sea salt and fresh ground pepper.
- Cook salmon about 7-10 minutes until fully cooked.
- While the salmon is cooking, scrape out the inside of the squash into a bowl. It should come out just like spaghetti. Add a few tablespoons of the beet pesto and toss until evenly coated.
- To assemble, take an extra spoonful of pesto and put it on the base of the plate, followed by a handful of arugula. Then place about ½ cup of the spaghetti squash on top of the arugula, followed by the salmon. Enjoy!