1. Prepare the fillets as instructed on the package.
  2. Remove the seeds of the spaghetti squash and scrape the inside out to create the noodles.
  3. In a medium-sized skillet, spray with nonstick cooking spray, then adding the vegetables, olive oil, and garlic.
  4. Sauté and simmer for 15 minutes until soft and the spinach leaves are wilted.
  5. 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

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Potato Crunch

Flaky, wild-caught whole white fillets in a crunchy, potato breading.

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