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Learn how to make squash recipes for a light and tasty spaghetti swap: steamed spaghetti squash! This Mediterranean halibut is gluten free, low in calories, yet full of flavor.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. Season with salt and pepper.

  • Halve squash lengthwise; discard seeds. (Wrap and store one squash portion in the refrigerator for another use.) Sprinkle remaining squash portion with the 1/4 teaspoon salt. Place, cut side down, in a 2-quart microwave-safe baking dish with the water. Cover dish with plastic wrap, turning back corner of wrap to allow steam to escape. Microcook on 100 per cent power (high) for 20 to 22 minutes or until tender, turning once. Cool slightly. Using a fork, scrape stringy squash pulp from shell; cover and keep warm.

  • Meanwhile, for tomato sauce, in a large skillet cook onion and garlic in hot oil for 2 minutes. Add mushrooms; cook and stir until tender. Stir in undrained tomatoes, olives, and parsley. Bring to boiling; reduce heat. Place fish on top of sauce. Cook, covered, for 8 to 12 minutes or until fish begins to flake when tested with fork.

  • To serve, divide squash among dinner plates. Top with fish and tomato sauce.


High Fiber

Nutrition Facts

268 calories; 8 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 36 mg cholesterol; 513 mg sodium. 953 mg potassium; 22 g carbohydrates; 8 g fiber; 8 g sugar; 28 g protein; 0 g trans fatty acid; 534 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 44 mcg folate; 1 mcg vitamin b12; 101 mg calcium; 2 mg iron;


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