So this recipe is almost too-good tasting to have been this easy. But it was!!!! And it's not really a recipe, I just made it... so, the timing may be off a little bit..
You will need:
1 acorn squash
2 fresh salmon fillets (skin on one side)
2 Tbsp Extra Virgin Olive Oil
Sweet Baby Ray's BBQ sauce
Cracked pepper & Garlic (I have a grinder w/ Pepper & Garlic in one!!)
Steam-in the bag mixed beans (found in the produce section) NOT frozen.
Butter or margarine (optional)
Pre-Heat oven to 400 degrees.
Cut acorn squash in half and spoon out seeds. Place "face down" in a baking pan.
Puncture some holes in the skin with a fork. Bake at 400 for 35 minutes.
After the acorn has had about 20 min to bake, start your salmon. Heat saucepan on medium heat.
Put about 2 Tbsp EVOO in a pan, enough to cover the bottom.
Place salmon filets skin down in pan. Season lightly w/ cracked pepper & garlic to taste.
Cover with lid and let simmer for about 10(ish) min.
After the squash has baked for 35 min, flip it over (carefully!) and spread a bit of butter/margarine over it if you wish (it really doesn't need it!!) Then bake another 5 min to lightly brown the flesh.
Next, squeeze enough BBQ sauce over the salmon to cover mostly. No need to spread it around - it'll melt a bit over it to form a glaze. Replace cover.
Follow directions on mixed beans bag. I use 'Smart Balance 50/50 butter spread" to coat the beans. Season as you wish! I put a bit of kosher salt & pepper, placed the beans in a container and shook 'em up to coat them evenly.
Make sure salmon looks opaque pink and more dense than you started - it should be done when it still feels meaty but flakes a bit when pierced with a fork.
I use a fork to slide the skin off. This can be a little tricky.
Now everything should be done!
Scoop out squash onto plates, throw green beans over that and top with salmon! Voila! it looks fancy and tastes amazing! It's a great fall and winter dish! Heck, I'd eat it any time!