Baked Alfredo Spaghetti Squash with Lemon Herb Fillets
Make Baked Alfredo Spaghetti Squash with Lemon Herb Fillets for dinner. It's a quick and easy dinner solution that's better for you too!
Author: Mommy Hates Cooking
Meal Type: Peanuts Free
Cuisine: Italian
Difficulty: MEDIUM
Prep. Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 serving
Calories: 511 kcal per serving
Ingredients
- 2–4 Lb - Spaghetti Squash
- Olive Oil Cooking Spray
- 4 - Gorton's Seafood Lemon Herb Crunchy Fish Fillets
- 8 ounce - Cream Cheese
- ¼ Cups - Milk
- 2 Tsps - Garlic Salt
- Parsley
- Parmesan
Instructions
- Preheat the oven to 400 degrees.
- 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 degrees.
- While the spaghetti squash is baking, cook the fish fillets in the oven as instructed or in the air fryer at 390 degrees for 8 minutes. In either the oven or air fryer turn them 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.
- Serve.
Nutrition
Energy: 511 kcal | Total Fat: 32 g | Saturated: 16 g | Trans: 1 g | Unsaturated: 6 g | Cholesterol: 97 mg | Total Carbs: 35 g | Fiber: 4 g | Sugars: 10 g | Proteins: 23 g | Sodium: 1,826 mg | Polyunsaturated: 4 g | Monounsaturated: 10 g
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