Idaho Trout and Spaghetti Squash with Fresh Garden Marinara
A healthy, fall meal featuring Idaho-grown spaghetti squash with a fresh local tomato sauce and Idaho trout.
Adapted from Kirt's Kitchen
Prep Time 15 min
Cook Time 45 min
Total Time 1 hr
For the squash:
- 1 large spaghetti squash
- 1 tbsp coconut oil
For the trout:
- 2 Idaho trout, filleted
- 1 tbsp coconut oil
- 1 tsp garlic powder
For the sauce:
- 2 tbsp coconut oil
- 1 tsp butter
- 1 cup mushrooms, sliced
- 1/4 cup leek, sliced
- 1/4 cup bell pepper, diced
- 1 tbsp shallot, chopped
- 1/4 tsp garlic, minced
- 2 tbsp red burgundy wine
- 2 tbsp chicken stock
- 2 1/2 cup ripe plum tomatoes, chopped
- 1/4 tsp oregano, dry
- 1/2 tsp rosemary, chopped
- 1 tbsp basil, chopped
- 1/4 tsp tarragon, chopped
- 1/4 tsp thyme, chopped
- 1/4 tsp sea salt
- 1/8 tsp fresh ground pepper
- 2 tbsp capers, chopped
- 1 1/2 tsp fresh lemon juice
- 1 tbsp green onion, thinly sliced
- 1 tsp flat leaf parsley, chopped
- Parmesan cheese for topping
- Pre-heat oven to 350-375 degrees F.
- Cut the spaghetti squash length-wise and rub with 1/2 tbsp of coconut oil on each side. Place the squash, flesh side down on a baking pan and put in the oven for 30-45 minutes. (Cooking time will vary depending on size of squash and oven.)
- While squash is in the oven prepare ingredients for sauce then cook the trout.
- In a large skillet, melt 1 tbsp coconut oil on the stove on medium heat. Add the trout and cook for about 5 minutes on each side or until done all the way through. (Test trout by cutting with spatula. It is done when fish is white all the way through and flaky.)
- Once cooked all the way through, remove trout from pan, cover and set aside.
- Using the same pan, add remaining tbsp of coconut oil and butter to pan over medium-high heat.
- Saute the mushrooms until browned, then add garlic, leek and shallot and cook until translucent (approx 3 mins).
- De-glaze the pan with red wine and chicken stock. Continue to cook to reduce the liquid volume by half.
- Add the plum tomatoes and herbs - cook for 2 minutes - then add the green onion, salt, pepper and lemon juice until the sauce is warmed through to serving temperature. Remove from heat and cover to keep warm.
- Remove spaghetti squash from oven - test the squash by piercing the flesh with a fork and pulling slightly. When squash is ready it will be tender and pull from the skin easily and resemble spaghetti noodles.
- Scrape squash from the skin using a fork or scraping tool. (If only serving 2 people, you can leave the flesh inside of the skin and use it as a bowl, or scrape the flesh out and transfer squash to a plate or larger bowl)
- Once plated, top the squash with the fresh sauce and trout and Parmesan cheese. Garnish with Italian flat leaf parsley.
- Prep for squash - 3 mins
- Bake time for the spaghetti squash - 30-45 mins
- Prep for sauce - 10-12 mins
- Cook time for the trout - 10 mins
- Cook time for the sauce - 10-12 mins (this will come together quickly)