A Taste of Fall Recipe: Maple-Ginger Salmon and Spaghetti Squash Bowls

Prep: 20 minutes
Cook: 40 minutes
Makes: 4 servings

Roasted squash, carrots and mushrooms make a colourful base for salmon with a lightly sweet maple-ginger glaze.

Ingredients

• 1 medium spaghetti squash

• 1 Tbsp (15 mL) canola oil, divided

• 2 cups (500 mL) sliced mushrooms

• 2 cups (500 mL) matchstick or thinly sliced carrots

• 1 lb (454 g) salmon fillet, cut into 4 portions

• 2 Tbsp (30 mL) reduced-sodium soy sauce

• 1 Tbsp (15 mL) pure maple syrup

• 1 Tbsp (15 mL) rice or apple cider vinegar

• 1 Tbsp (15 mL) grated fresh ginger

• 1 clove garlic, minced

• 1/2 cup (125 mL) plain Greek yogurt

• 1 tsp (5 mL) lime or lemon juice

Directions

1. Heat the oven to 425 F (220 C). Cut the squash in half lengthwise and remove the seeds. Brush the cut sides with half the oil and place cut-side down on a parchment-lined baking sheet. Roast until tender, about 30 to 35 minutes.

2. Meanwhile, spread the mushrooms and carrots on a second lined baking sheet and toss with the remaining oil. Arrange the salmon beside the vegetables.

3. Mix the soy sauce, maple syrup, vinegar, ginger and garlic. Brush over the salmon. Roast the salmon and vegetables for 12 to 15 minutes, until the fish reaches 158 F (70 C) in the thickest part.

4. Stir the yogurt with the lime or lemon juice. Scrape the squash into strands and divide among four bowls. Top with salmon and vegetables, then spoon over the yogurt sauce.

Tip: If cutting raw squash is difficult, microwave it whole for three to five minutes, let it cool slightly, then cut it carefully.

Healthy-aging highlight

Salmon provides high-quality protein, omega-3 fatty acids and is one of the few natural food sources of vitamin D; it also contributes vitamin B12 and vitamin B6. Squash and carrots add fibre and vitamin A. Using Greek yogurt in sauces and dressings adds protein to your diet.