Salmon Stuffed Spaghetti Squash

Recipe & Photography by Chef Eric Gephart

This recipe highlights some of the important and delicious work being done in the “Blue food system”. Regenerative ocean farming is a way to reach into our past to feed our future. Just because it is important and informative doesn’t mean it is not fun and delicious!!!

Enjoy, Chef Eric Gephart

• 5 oz Kvaroy Arctic Salmon Fillet (Skin off, medium dice)

• 1 spaghetti squash

• 1/4 cup Oceans Balance Marinara

• 1 ounce (1/2 Bag) 12 Tides Sea Salt Organic Kelp Snack

• 1 tablespoon Blue Evolution Wakame (sliced thin and dried)

• 3 tablespoons Blue Evolution Kombu Pesto

• 2 tablespoons goat cheese, mild and soft

DIRECTIONS

Stabilize your grill or oven to 400F. Cut the Spaghetti squash in half and use a spoon to scrape out the seed. Place cut side down on a half sheet pan with ¼ inch of water. Roast for 50 minutes to 1 hour until the squash is fork tender. Remove the squash from the grill. Gently fork some to the squash flesh to loosen it but allow it to retain its bowl shape.

Place a cast iron pan on the grill, bring to temperature, season and sear all sides of the diced salmon fillet, remove and reserve. Add the pasta sauce to the pan and bring to a simmer add salmon (opportunity to add any other vegetables you would like to add to the dish) and pour it into the bowl of the squash.

Top with torn pieces of goat cheese, then top with blended up 12 Tides Kelp Snack/Blue Evolution Wakame for crisp top. Place the filled squash back in the grill for 10 more minutes.

Once the cheese is melted bubbly, remove and garnish with the Kombu Pesto. Serve immediately and enjoy!

For the Blue Evolution Kombu Pesto:

Follow your favorite pesto recipe and add a bit of “Blue Evolution” Kombu Puree for added Fiber, Calcium, Iron, Potassium and Iodine.