Spaghetti Squash & Salmon Bowls with Piccata Sauce {Gluten-Free, Dairy-Free Option}
A fresh, lighter take on traditional piccata made with tender steamed salmon, roasted spaghetti squash, and a creamy lemon-caper sauce. Instead of oil or butter, this recipe uses a water-based cooking method with broth and Greek yogurt for a gut-friendly, nutrient-dense meal that still feels rich and satisfying.
Equipment
- Steamer basket or pot optional
- Large skillet
Ingredients
For the bowls
- 1 medium spaghetti squash
- 2 6-ounce salmon filets
- Fresh chopped parsley for garnish
For the sauce
- ½ cup chicken or vegetable broth
- ¼ cup Greek yogurt plain, full-fat works best
- 2 cloves garlic minced
- Juice of ½ lemon about 2 tablespoons
- 2 tablespoons capers + 1 tablespoon of the brine plus more capers for garnish if desired
- 1 teaspoon Dijon mustard optional but adds depth
- ¼ teaspoon sea salt plus more to taste
Instructions
- Cook the spaghetti squash. Preheat your oven to 400°F. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a parchment-lined baking sheet. Roast for 35 to 40 minutes, or until tender. Once cool enough to handle, use a fork to scrape the strands into a bowl. Set aside.
- Steam or poach the salmon. In a large pot fitted with a steamer basket or in a steamer pot, add a few inches of water and bring to a boil. Steam the salmon for 10 to 12 minutes, or until the internal temperature reaches 145 degrees F. Otherwise, cook the salmon according to your preference (bake or pan sear).
- Make the piccata sauce. In a mini blender or food processor, combine the broth, Greek yogurt, garlic, lemon juice, capers, mustard, and sea salt. Process until creamy. You can also whisk the ingredients by hand.
- In a large skillet, add the cooked spaghetti squash and pour in the sauce (reserve a couple of tablespoons to finish if desired). Stir until the squash is coated in the sauce. Transfer the squash to a bowl and top with salmon. Pour more sauce over the salmon if desired. Top with additional capers and fresh chopped parsley. Serve warm.