Preheat the oven: Set your oven to 400°F (200°C).

Cut the squash: Slice the spaghetti squash lengthwise with a sharp knife. Be careful—squash can be tough to cut!

Scoop out the seeds: Use a spoon to remove the seeds and any stringy pulp.

Season: Drizzle the flesh of each half with 1 tablespoon olive oil. Sprinkle with salt and pepper.

Bake: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for 35–40 minutes or until the flesh is tender and easily pierced with a fork.

Shred: Once the squash is cool enough to handle, use a fork to scrape out the flesh into long, spaghetti-like strands. Set aside.

Season the salmon: Pat the salmon filets dry with a paper towel. Rub with olive oil and season with salt, pepper, and paprika (if using).

Sear the salmon: Heat a skillet over medium-high heat. Add a drizzle of olive oil and place the salmon skin-side down (or presentation side down if skinless). Sear for 4–5 minutes.

Flip and cook: Use tongs to carefully flip the filets and cook for another 3–4 minutes, or until the salmon flakes easily with a fork.

Rest the salmon: Remove from heat and let the salmon rest while you prepare the sauce.

Melt the butter: In a small saucepan over medium heat, melt the butter.

Cook the garlic: Add the minced garlic and sauté for 1–2 minutes until fragrant.

Add the liquids: Stir in the lemon juice and broth. Simmer for 3–4 minutes, letting the flavors meld together.

Finish with parsley: Stir in the chopped parsley and remove from heat.

Plate the spaghetti squash: Divide the squash strands evenly among four plates.

Top with salmon: Place a salmon filet on top of each bed of squash.

Drizzle the sauce: Generously spoon the garlic-lemon sauce over the salmon and squash.

Garnish: Sprinkle with additional parsley or a slice of lemon for extra flair.