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.
- Prepare the fillets as instructed on the package.
- Remove the seeds of the spaghetti squash and scrape the inside out to create the noodles.
- In a medium-sized skillet, spray with nonstick cooking spray, then adding the vegetables, olive oil, and garlic.
- Sauté and simmer for 15 minutes until soft and the spinach leaves are wilted.
- Serve the spaghetti squash sauté with salt to taste, topped with the fish fillet.
6 Gorton’s Potato Crunch Fish Fillets
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
Flaky, wild-caught whole white fillets in a crunchy, potato breading.
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