Serves 4

1 lb salmon, cut into 4 portions

1 cup of your favorite bbq sauce

1 peach, chopped

1 spaghetti squash

1 zucchini, julienned

½ red onion, thinly sliced

Handful cherry tomatoes, halved

1 garlic clove, minced

Handful of basil, chopped

Handful of parsley, chopped

3 tbsp white balsamic or champagne vinegar

3 tbsp light olive oil

Olive oil

Salt and pepper

Preheat oven to 375˚.  Slice the spaghetti squash in half and remove the seeds.  Place on a cookie sheet, drizzle with olive oil and sprinkle with salt and pepper.  Flip the squash halves over so they are cut side down, then roast in the oven for 30-40 minutes, until the skin begins to blister and the squash are tencer.  Remove, let cool completely, then using a fork gently scrape out the flesh which will come off in strands like spaghetti.  Transfer squash to a bowl, then add the zucchini, onion, tomatoes, garlic and herbs, vinegar and oil.  Mix well.  Season with salt and pepper to taste then set aside.  In the blender, puree the peach with the bbq sauce until it reaches a smooth consistency.  Pour over the salmon and let marinade in the fridge for at least 30 minutes.  Heat grill to medium-high.  Grill salmon, skin side down, for 5-7 minutes or until cooked through.  Serve with the Spaghetti squash slaw. 

This recipe would also be great with chicken.