Artichokes, Capers, Olives, Lemon Zest, and Salmon on Spaghetti Squash
Makes 4 servings
Ingredients:
- 1 spaghetti squash
- Salsa Cruda
- 1(6 ounces) jar artichoke hearts, drained
- 1/4 cup drained and rinsed capers
- 1/2 cup pitted and chopped Kalamata olives
- Juice and zest of 1 lemon
- 1 16 ounces can salmon, drained
- 1/4 cup extra virgin olive oil
- Freshly ground black pepper, to taste
- 1/2 cup chopped fresh flat-leaf parsley leaves
Directions:
Prick squash with a fork, then transfer to the microwave and cook for 10-12 minutes. Allow it to cool a few minutes then cut in half. Remove seeds, then using a fork, strip out spaghetti squash strings into a large serving bowl. Toss with salsa cruda ingredients. Garnish with chopped parsley leaves.
