Salmon and Sun-Dried Tomato Tossed With Spaghetti Squash

Something I came up with when I needed to use up some spaghetti squash! Healthy and light, yet satisfying.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2  shallots, chopped
• 1⁄4 cup  dried sun-dried tomato, chopped
• 1 -2  teaspoon chicken bouillon granule
• 1⁄2 cup water
• 6  ounces  cooked salmon
• 2  tablespoons capers
• 1  cup fresh spinach, rinsed and torn into bite sized pieces
• 3  cups  cooked spaghetti squash
•  parmesan cheese (optional)

Directions

1. Bring ½ cup water to a boil with bouillon. Add tomatoes and let it sit for 15 minutes.
2. Meanwhile, sauté garlic and shallots in a large pan.
3. After 15 minutes, add broth, tomatoes, and capers to the pan. Crumble in salmon. Cook for 2 minutes, then add spinach. Cook, stirring and mixing, until spinach is wilted.
4. Add spaghetti squash and stir, cooking through until hot.
5. Sprinkle with parmesan cheese to taste.
6. OPTIONS: Instead of using capers, try ½ tsp of red peppers flakes and a splash of white wine. You can also toss this mix with angel hair pasta instead of spaghetti squash.