Trying to cut back on carbs but struggling to give up your beloved plate of pasta? If so, this recipe is for you. Spaghetti squash can serve as the perfect stand-in for regular pasta but will be far lower in both calories and carbs and higher in nutrients.
Pair it with the cod fish for protein along with some fresh vegetables for fiber and you have a very nutritional, dense dinner meal that will satisfy your cravings while feeding your body well.
1-1 1/4 pounds Pacific cod, cut into four pieces
3 tsp. chopped fresh thyme, divided
1/2 tsp. salt, divided
1/4 tsp. freshly ground pepper
1 tbsp. extra-virgin olive oil
1 green onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
3/4 cup white wine
1 14-ounce can diced tomatoes
1 large spaghetti squash
Heat the oil in a non-stick skillet over medium high heat and then add the green onion, peppers, garlic, and an additional tsp. of thyme. Cook until the vegetables become tender.
Next add the white wine, tomatoes, and fish to the pan, bringing to a simmer.
Cover and cook until the fish flakes easily with a fork, which should take around 4-6 minutes. Remove the fish and transfer to a plate and cover to keep warm.
Slice the spaghetti squash in half and then place in a shallow baking dish with about an inch of water. Place in the microwave and cook for about 6-8 minutes, and then remove and let it sit for 3-4 minutes. Take a fork and begin to separate the strands. As you do so, they should appear to be almost like individual noodles.
Add your fish on top and then spoon on the sauce. Sprinkle with some low-fat Parmesan cheese if desired.
(Image by Piyato at FreeDigitalPhotos.net)
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