Lemon Herb Alaska Pollock & Spaghetti Squash
When it comes to using Lemon Herb Fillets to put a quick and easy spin on an Italian classic in the middle of the week, no one knows better than Mommy Hates Cooking.
- Preheat the oven to 400°F.
- Begin by slicing the spaghetti squash in half and scooping and discarding the seeds.
- Lightly spray the spaghetti squash with olive oil spray and place cut side down on a sheet pan.
- Bake for 40 minutes at 400°F.
- While the spaghetti squash is baking, cook the fish fillets in the oven as instructed on packaging and turn halfway through the cook time.
- In the final 5-10 minutes before the squash is ready, prepare the alfredo sauce.
- In a medium-sized saucepan on medium-high heat, add in the cream cheese, milk, and garlic salt.
- Stir well until the cheese is melted and the sauce is formed.
- Very carefully remove the spaghetti squash from the oven.
- Using an oven mitt, carefully flip the squash over so it is now cut side up.
- Add a cooked fish fillet, top with sauce, and sprinkle a dash of parsley and cheese on top.
- Broil these on low for 5 minutes or until nicely browned and bubbly on top.
4 Gorton’s Seafood Lemon Herb Crunchy Breaded Fish Fillets
2-4 pounds spaghetti squash
Olive oil cooking spray
8 ounces cream cheese
1/4 cup milk
2 teaspoons garlic salt (or to taste)
NEW! Lemon Herb Crunchy Breaded Fish Fillets
Flaky, wild-caught whole white fish fillets seasoned with real lemon and herbs.
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In the Alaska Pollock fishery, mid-water trawls are utilized, which include safety catches to allow any other wildlike that might be caught to escape.
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