Creamy Spaghetti Squash with Salmon | Easy Healthy Dinner Recipe

If you’re looking for a dinner that feels creamy and comforting but still leans on the lighter side, this Creamy Spaghetti Squash with Salmon is one of those recipes you’re going to keep coming back to.

It has everything:
– perfectly roasted spaghetti squash
– flaky, seasoned salmon
– and a rich garlic parmesan cream sauce with tomatoes

It looks like a restaurant dish, but it’s actually super doable on a weeknight.

And the best part? You still get that cozy pasta vibe… just without the pasta.

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Why You’ll Love This Recipe

This is one of those meals that checks all the boxes:

• Lower carb, but still satisfying thanks to spaghetti squash
• High in protein from the salmon
• Creamy without feeling too heavy
• Comes together in under an hour
• Great for weeknight dinners or meal prep

If you’ve ever struggled with spaghetti squash being bland… this recipe fixes that.

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What Is Spaghetti Squash (and Why Use It?)

Spaghetti squash is one of my favorite swaps when I want something lighter but still comforting. When it’s cooked properly, it turns into these tender, spaghetti-like strands that soak up sauce perfectly.

In this recipe, we roast it in broth (not just water), which adds a little extra flavor right from the start.

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Ingredients You’ll Need

Spaghetti Squash

• 1 spaghetti squash
• Onion powder
• Garlic powder
• Smoked paprika
• Black pepper
• Water or vegetable broth

Salmon

• Salmon fillets
• Old Bay seasoning
• Garlic powder
• Onion powder
• Smoked paprika
• Salt & pepper
• Olive oil

Creamy Sauce

• Olive oil
• Onion
• Cherry tomatoes
• Garlic
• Dry white wine (or broth)
• Heavy cream
• Parmesan cheese
• Reserved seasoning

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How to Make Creamy Spaghetti Squash with Salmon

Step 1: Roast the Spaghetti Squash

Preheat your oven to 350°F.

Cut the squash in half lengthwise (carefully—it’s tough), scoop out the seeds, and season the inside.

Place it cut-side down in a baking dish with about ½ inch of water or broth.
Bake for 40–45 minutes until fork-tender.

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Step 2: Cook the Salmon

Season your salmon generously.

Sear in a hot pan with olive oil for about 2 minutes per side, or until cooked to your preference.

Set aside—you’ll add it back at the end.

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Step 3: Make the Creamy Sauce

In the same pan:

• Sauté onions, tomatoes, and garlic
• Deglaze with white wine or broth
• Let it reduce
• Add heavy cream
• Finish with parmesan

Then season with your leftover spice mix and adjust salt as needed.

This sauce is rich, garlicky, and slightly tangy from the tomatoes—so good.

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Step 4: Turn the Squash into “Spaghetti”

Use a fork to pull the squash into strands.

You can either:

• Leave it in the shell for serving (super pretty), or
• Transfer it to a bowl

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Step 5: Assemble

You’ve got two great options:

• Mix the squash directly into the sauce and top with salmon
• OR plate the squash, add salmon, and pour the sauce over

Both work—it just depends on your vibe.

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Tips for the Best Results

• Use broth instead of water when roasting the squash for more flavor
• Don’t overcook your salmon—it keeps cooking after you remove it from heat
• Add a squeeze of lemon at the end if you want to brighten the dish
• If your sauce gets too thick, just add a splash of broth or cream

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What to Serve With This

This dish is pretty complete on its own, but if you want to round it out:

• Garlic bread or Dinner Rolls (if you’re not avoiding carbs)
• A simple green salad
• Roasted broccoli or asparagus

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Storage & Reheating

• Store leftovers in the fridge for up to 3 days
• Reheat gently on the stovetop or microwave
• Add a splash of cream or broth when reheating to loosen the sauce

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Final Thoughts

This Creamy Spaghetti Squash with Salmon is one of those recipes that feels elevated but is actually really simple once you break it down.

It’s cozy, flavorful, and just a little bit lighter than your typical creamy pasta dish—which makes it perfect for weeknights when you want something satisfying but not heavy.