This quick meal makes a great lunch or dinner.
If you don't have left over spaghetti squash, cook per instructions below. Brush salmon with 1 tablespoon of Teriyaki sauce and grill. Chop the vegetables and place in a skillet with olive oil. Add remaining 1 tablespoon teriyaki sauce and cook until crisp tender. Add spaghetti squash and stir until warm. Place on a plate with the grilled salmon. Note: Cook spaghetti squash in the microwave oven. Carefully stab the squash 6 or 7 times. Cook on high for 10-12 minutes, turning half way. Cook until a fork inserts easily through the skin and into the flesh of the squash. Repeat with 2-minute increments until you can insert the fork. Let stand at least 5 minutes before cutting in half. The squash will be HOT so hold it in a towel or wear gloves when cutting it in half. Scoop out the seeds and guts with a large spoon. Discard. Use a fork to really separate the strands and scrape the flesh out of the shell.