Preheat the oven to 450 degrees F. Line a 9 X 13-inch baking sheet with a high lip with aluminum foil. Cut the spaghetti squash in half and spoon out the seeds. Place the baking sheet in the hot oven, pour in 1 cup of water and place the spaghetti squash on the sheet face down. Bake for 45 minutes or until the squash is easily pierced with a fork, adding ¼ cup more water at a time as it evaporates. Remove from the oven and allow the squash to cool enough to handle. Use a fork to remove the squash from the shell, separating the strands as you go, and transfer to a medium bowl, discarding the shell.

In a small bowl or ramekin, mix the brown sugar, orange zest, five-spice powder, kosher salt and black pepper with your fingers until well mixed. Sprinkle half of the brown sugar mixture over the squash; toss until mixed. Spoon into a 9 X 12 casserole or baking dish.

Place the skinned salmon filets over the spaghetti squash and slather each filet with Dijon mustard. Sprinkle the filets with the remaining brown sugar mix. Bake for 15 minutes or until the fish flakes easily when tested with a fork. Garnish with fresh cilantro leaves and serve.