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Potato Crunch Fillet Spaghetti Squash Sauté

Potato Crunch Fillet Spaghetti Squash Sauté

Author: Mommy Hates Cooking

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time:

Cook Time:

Total Time:

Servings: 6 serving

Calories: 315 kcal per serving

Ingredients

  • 6 - Gorton's Potato Crunch Fish Fillets
  • 4 pound - Spaghetti Squash
  • 1 Cup - Mushrooms
  • ½ Cups - Grape Tomatoes
  • ¼ Cups - White Onions
  • 3 Cups - Spinach Leaves
  • 2 Tbsps - Olive Oil
  • 1 Clove - Garlic
  • Salt

Instructions

  1. Prepare the fillets as instructed on the package.
  2. If not already, 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. Saute 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.

Nutrition

Energy: 315 kcal | Total Fat: 14 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 5 g | Cholesterol: 27 mg | Total Carbs: 37 g | Fiber: 6 g | Sugars: 10 g | Proteins: 14 g | Sodium: 748 mg | Polyunsaturated: 4 g | Monounsaturated: 7 g

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