Long name but I promise this is a super EASY and QUICK recipe!
This is one of my favorite low-calorie and low-carb foods. If you are not familiar with this winter squash, it is pale yellowish and when it is cooked its flesh falls away in spaghetti like strands. It can be used in the place of pasta for many recipes such as turkey ragu, marinara, jambalaya, curry, pesto, etc. Today I will share with you how to make spaghetti squash [and from now on I will mention this ingredient in any recipe which I believe it would work well in]. This is a SUPER EASY, QUICK, TASTY dish.
Serves 2
Ingredients:
2 Tilapia fillets
2 teaspoons of olive oil
dash of salt and pepper
½ lemon
3 tablespoons of Pesto sauce
1 package microwavable green beans
2 cups prepared spaghetti squash
Preparation:
1. Place the spaghetti squash in a pot and fill it with enough water so that if you push the spaghetti squash down to the bottom of the pot with your hands, the water will cover the squash by an inch or two. Bring the water to a boil; depending on the size of the butternut squash, boil it in water until a knife can be inserted and removed easily (usually takes 35-45 minutes for a medium sized squash).
2. Once it is ready, remove the squash and place into a colander until it cools. Cut the squash in half, scrape out the seeds. With a fork, scrape out the spaghetti like strands. Discard the skin. The spaghetti squash can be prepared a day ahead and stored in the refrigerator. One spaghetti squash can easily make four 1 cup servings.
3. To prepare the tilapia, heat the oven to 375. Tear off two pieces of aluminum foil (12 inches in length). Place the tilapia in the middle the foil and drizzle the fillets with olive oil, salt, and pepper. Divide the 1 tablespoon of pesto sauce and the juice of ½ of a lemon amongst the two fish. Take the two ends of the foil and create a pouch around the tilapia. Seal the top by pinching and folding the foil until it is completely sealed. Bake the tilapia in the oven for 12-15 minutes until a fork can be easily inserted and removed from the fish. (It should be flaky).
4. While the fish is baking, microwave the green beans according to the directions on the package. Once they are finished, place them in Tupperware with a tablespoon of the pesto sauce. Place the lid on top and shake the Tupperware until the green beans are evenly coated with the pesto.
5. Place 2 cups of the spaghetti squash with 1 tablespoon of the pesto in another Tupperware container. Shake to evenly coat the squash and heat in the microwave for ½-1 min.
6. To plate the dish, layer the three ingredients with a cup of the squash on the bottom, then a layer of green beans and then topped with the tilapia.
Serves 2
Ingredients:
2 Tilapia fillets
2 teaspoons of olive oil
dash of salt and pepper
½ lemon
3 tablespoons of Pesto sauce
1 package microwavable green beans
2 cups prepared spaghetti squash
Preparation:
1. Place the spaghetti squash in a pot and fill it with enough water so that if you push the spaghetti squash down to the bottom of the pot with your hands, the water will cover the squash by an inch or two. Bring the water to a boil; depending on the size of the butternut squash, boil it in water until a knife can be inserted and removed easily (usually takes 35-45 minutes for a medium sized squash).
2. Once it is ready, remove the squash and place into a colander until it cools. Cut the squash in half, scrape out the seeds. With a fork, scrape out the spaghetti like strands. Discard the skin. The spaghetti squash can be prepared a day ahead and stored in the refrigerator. One spaghetti squash can easily make four 1 cup servings.
3. To prepare the tilapia, heat the oven to 375. Tear off two pieces of aluminum foil (12 inches in length). Place the tilapia in the middle the foil and drizzle the fillets with olive oil, salt, and pepper. Divide the 1 tablespoon of pesto sauce and the juice of ½ of a lemon amongst the two fish. Take the two ends of the foil and create a pouch around the tilapia. Seal the top by pinching and folding the foil until it is completely sealed. Bake the tilapia in the oven for 12-15 minutes until a fork can be easily inserted and removed from the fish. (It should be flaky).
4. While the fish is baking, microwave the green beans according to the directions on the package. Once they are finished, place them in Tupperware with a tablespoon of the pesto sauce. Place the lid on top and shake the Tupperware until the green beans are evenly coated with the pesto.
5. Place 2 cups of the spaghetti squash with 1 tablespoon of the pesto in another Tupperware container. Shake to evenly coat the squash and heat in the microwave for ½-1 min.
6. To plate the dish, layer the three ingredients with a cup of the squash on the bottom, then a layer of green beans and then topped with the tilapia.
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