Spaghetti Squash with Zingy Pesto served with Smoked Salmon and Quinoa Croquettes

SPAGHETTI SQUASH WITH ZINGY PESTO
1 medium spaghetti squash, halved lengthwise, seeded
Olive oil
Pesto Sauce, your favorite homemade or store bought, probably need 1/3-1/2 cup (depending on how much pesto you like)
4-6 oz. fresh pico de gallo
2 green onions, chopped (green part only)
1/3 c. grated Asiago cheese or your favorite cheese
Salt, black pepper, garlic powder

1. Preheat oven 375.
2. After cutting squash in half, removing seeds, rub the inside flesh with olive oil.
3. Place cut side down on a baking sheet lined with foil and sprayed with PAM.
4. Bake the squash until tender, about 30-40 minutes. Set aside to cool.
5. Shred the cooled squash with a fork into a bowl.
6. Toss in the pesto, pico and cheese. Mix well.
7. Season to taste.
8. Sprinkle in the green onions or just garnish. Serve.
   *I like to serve this with my salmon and quinoa croquettes. Yummy!
   SMOKED SALMON AND QUINOA CROQUETTES
   1 ½-2 lbs. center-cut salmon, skin on
   1 c. cooked quinoa
   1 large egg, beaten
   2 fresh jalapenos, seeded and diced
   ½ c. chopped green onion, green part only
   2 T. flour
   Zest of 1 lemon
   Salt and black pepper to taste
   2 T. canola oil or olive oil
   1 c. Applewood chips, soaked for 30 minutes
   Lemon wedges, for serving
9. Drain Applewood chips and scatter them in bottom of foil-lined roasting pan.
10. Heat pan over medium heat until chips start to smoke, about 8-10 minutes.
11. Place salmon skin=side down on wire rack placed over chips.
12. Cover the roasting pan tightly with foil and cook over medium heat until salmon is just cooked through, about 10-12 minutes.
13. Remove salmon from pan and cool to room temperature.
14. Preheat oven 350.
15. Remove skin from salmon and discard. Flake the salmon into a bowl.
16. Add the quinoa, egg, green onion, flour, zest, salt and pepper.
17. Mix well until combined.
18. Form into 6 patties about 1” tall and 2 ½” wide.
19. Heat the oil in a large cast-iron pan over medium heat.
20. Sear the patties on both sides until crispy and deep golden brown, about 1-2 minutes per side.
21. Transfer patties to a rack set over a baking sheet and bake until cooked through, about 12-15 minutes.
22. Sprinkle each patty with a little more pepper and serve with lemon wedge.
    *You can also buy the salmon already smoked in specialty stores. I bought mine at Fresh Market. I love to serve this with my Spaghetti Squash with Zingy Pesto. Yummy!