Spaghetti Squash with Seabass

We had an amazing linguini with sea bass on vacation that I still crave so I wanted to recreate it using spaghetti squash! It turned out to be a super fast and easy weeknight dinner that I will definitely be making again!

Ingredients: (3-4 servings)

• 2 spaghetti squash

• 3 filets of sea bass, cut into 1/2 inch cubes

• 2 cloves of garlic, finely chopped

• 1 onion, finely chopped

• 1 cup white beans

• 1 yellow squash, thinly sliced

• 1/4 cup dry white wine

• Olive oil

• 1/4 cup vodka sauce or tomato sauce

• 1/3 cup grated parmesan cheese

• 1 lemon

• Salt and Pepper to taste

• Red chili flakes to taste

Directions:

1. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil on top and season with salt and pepper. Roast, face down, for 27 minutes

2. While squash is cooking, heat olive oil in a large saute pan and cook the onion, garlic and yellow squash until soft and golden brown. Add the white wine, white beans and the sea bass cubes to the pan and cook gently on low heat until the fish is just cooked through. Remove from heat

3. When spaghetti squash is done and has slightly cooled, scrape the spaghetti squash out into a bowl. Squeeze 1/2 lemon, a drizzle of olive oil, the tomato or vodka sauce the parmesan and mix together. Season with salt, pepper and chili flakes to taste.

4. Add the sea bass/onion mix to the spaghetti squash and mix together. Sprinkle a bit more parmesan cheese on top before serving and enjoy!