This beautiful Potato Crunch Fillet Spaghetti Squash Sauté will be the perfect light dinner that is not only a treat to your taste buds but also bursting with garden fresh goodness too. This post is sponsored by Gorton’s; however, all thoughts and opinions are my own.
Do you ever crave a savory, veggie filled dinner? That has basically been my daily craving for months now. I have been on a veggie kick lately and have packed all of our dinners with an array of vegetables; however, one in particular always seems to be a hit with my family and that is spaghetti squash. I use it almost every single week as a delicious layer to our dinner. This particular week, I was anxious to try it with a Savory Potato Crunch Fish Fillet from Gorton’s on top.
Delicious! My husband quickly packed up more to take for lunch the next day as well. The key to this recipe is that delicious seafood, Gorton’s is fresh-caught and full of real seasonings and flavor. I also love that it’s packaged in a resealable bag as well. I can easily make just enough for my family and then seal it up and make more later. It actually last us a few meals so that’s always a bonus too. The seafood is perfect served as is, but when paired over this Spaghetti Squash Sauté the flavors are complemented even more so. My family enjoys this dish and I love their Gluten-Free Grilled Fillets with mine as well. I always feel like when cooking seafood, most people would actually enjoy it as long as it is cooked right. The benefit of Gorton’s is they do it right! Then, all you have to do is warm it up in the oven and you can enjoy that wonderful flavor and texture without the extra work.
Potato Crunch Fillet Spaghetti Squash Sauté
- 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
- Prepare the fillets as instructed on the package.
- If not already, remove the seeds of the spaghetti squash and scrape the inside out to create the noodles.
- In a medium-sized skillet, spray with nonstick cooking spray, then adding the vegetables, olive oil, and garlic.
- Saute and simmer for 15 minutes until soft and the spinach leaves are wilted.
- Serve the spaghetti squash sauté with salt to taste, topped with the fish fillet.
Now, for this recipe, all you need to do is season the spaghetti squash, sliced mushrooms, onions, spinach, and tomatoes with a nice coat of olive oil and garlic. I like to simmer these vegetables in the skillet for about 10-15 minutes until they are nice and soft. While this is cooking, the fish can bake in the oven. Then, simply add a fillet to the top of your vegetables and you are all set with a better-for-you meal plus those white fillets will simply melt in your mouth.
My daughter even enjoys these in her lunch too, she likes to say they are one big fish stick. I love that I can rest assured that I’m feeding her a high-quality food that she enjoys.
Are you ready for a bite? Be sure to head out and grab your Gorton’s Delicious Classics near you!
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