Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

Grease the baking sheet with olive oil.

Carefully cut the spaghetti squash in half and remove the seeds.

Rub a little bit of olive oil and a pinch of salt on the cut-side of the squash.

Place the spaghetti squash, cut side down, on the baking sheet and roast in the oven for approximately 45 minutes, or until a fork can be easily inserted.

Remove the squash from the oven and let it cool enough to handle.

While the squash is cooling, prepare the salmon.

Rub the salmon filet with Korean seasoning powder, garlic powder, ginger, and black pepper.

Drizzle some olive oil on top of the salmon.

Return the salmon to the same baking sheet, replacing the parchment paper or using aluminum foil.

Bake the salmon in the oven for about 15 minutes, or until cooked through.

Use a fork to scrape the squash into long strands and transfer to a serving bowl.

To make the green onion topping, place sliced green onion in a small bowl with olive oil and microwave for about 40 seconds.

Remove the baked salmon from the oven and drizzle the oiled green onion on top.

To serve, place some salmon on top of the spaghetti squash.

Optionally, add a little soy sauce for added flavor.