Careme

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) 1 lb $14.99 sale (was $18.99)
• Organic Spaghetti Squash ~2 lb (1 medium) $1.99/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, thin-sliced $2.79
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz, halved $3.50 sale
• Simple Truth Organic® Portabella Mushroom Caps 6 oz, sliced $5.00
• Olive oil 1 1/2 tbsp
• Chicken or veggie stock 3/4 cup
• Crushed red pepper flakes pinch to taste
• Dried basil or Italian seasoning 1 tsp
• Lemon 1/2 lemon (juice), plus wedges
• Salt & black pepper to taste
• Optional: butter 1 tbsp for a richer finish

Instructions

1. Prep the squash: Carefully halve spaghetti squash lengthwise and scoop out seeds. Place cut-side down in the slow cooker with 1/2 cup water (just to steam). Cover and cook on HIGH 2–3 hours or LOW 4–5 hours until a fork easily pierces the shell.
2. Shred squash: Remove squash, let cool 5 minutes, then scrape into strands with a fork. Drain any excess liquid and set strands aside (cover to keep warm). Pour out any remaining water from the slow cooker and wipe it dry if needed.
3. Build the tomato broth: Add olive oil, sliced garlic, mushrooms, halved tomatoes, stock, basil/Italian seasoning, and a pinch of chili flakes. Season lightly with salt and pepper.
4. Cook the broth: Cover and cook on HIGH 45–60 minutes (or LOW 1 1/2–2 hours) until tomatoes slump and mushrooms are tender. Stir once if you can.
5. Add salmon: Season salmon lightly with salt/pepper. Nestle fillets into the hot tomato-mushroom broth. Cover and cook on HIGH 12–18 minutes, depending on thickness, until salmon flakes easily (aim for ~125–130°F for medium).
6. Finish: Stir lemon juice into the broth. Optional: melt in 1 tbsp butter for a glossy, richer sauce. Taste and adjust seasoning.
7. Serve: Divide spaghetti squash strands into two bowls and ladle salmon plus tomato-mushroom broth over top. Add extra lemon wedges on the side.