Fish Fillets Over Spaghetti Squash
This light, veggie-packed dinner, compliments of Mommy Hates Cooking, might be made with just a few wholesome ingredients – but it will never short you on flavor.
Ingredients
Gorton's seafood
4 lb. spaghetti squash, cooked
1 cup sliced mushrooms
1/2 cup grape tomatoes, sliced
1/4 cup white onions, diced
3 cups spinach leaves
2 tbsp. olive oil
1 clove garlic
Salt to taste
Preparation
Step 1
Prepare the fillets as instructed on the package.
Step 2
Remove the seeds of the spaghetti squash and scrape the inside out to create the noodles.
Step 3
In a medium-sized skillet, spray with nonstick cooking spray, then adding the vegetables, olive oil, and garlic.
Step 4
Sauté and simmer for 15 minutes until soft and the spinach leaves are wilted.
Step 5
Serve the spaghetti squash sauté with salt to taste, topped with the fish fillet.
Featured product
Potato Crunch Fish Fillets
