“Seafood pasta” taken to a whole new level of goodness. This recipe originally started out as spaghetti squash marinara, and then evolved into a full-on veggie stack. This healthier and heartier version of spaghetti stacks spaghetti squash, red bell peppers, tomatoes, tilapia and cheddar cheese. I like to serve the spaghetti over a bed of steamed kale and broccoli for extra filling…and this one leaves me STUFFED.
Estimated Time: 35 minutes
Ingredients (serves 6):
- Spaghetti Squash – 2.5 pounds
- Stewed Tomatoes – 1 can
- Minced Garlic – 3 cloves
- Chopped Red Bell Pepper – 1 medium
- Tilapia – 16oz
- Italian Seasoning – 1 tsp
- Basil – 1 tsp
- Oregano – 1 tsp
- Capers – 3 tbsp
- Cooking Spray – 1 spray
- Fat Free Cheddar Cheese – 1/4 cup per serving (optional)
Cut the squash into large chunks and poke small holes into the shell. Microwave for about 10 minutes, and then continue to microwave and check on it until the squash is cooked all the way through. Meanwhile, use the cooking spray to cook the garlic and bell peppers. Once bell peppers are half-way cooked, add in the stewed tomatoes and herbs. Let simmer for 10 minutes. Finally, cut up and add in the tilapia (or any other white fish) to the marinara mixture and simmer on low for about 10-15 more minutes. Add the capers just before its done. Squash should be cooked by now, so thread out the “noodles” from the shell. Divide into 6 portions and top with the marinara sauce. If you’re feeling cheesy, top with cheese.
Optional: Serve over a bed of steamed kale and broccoli to bulk up the dish.
Weight Watchers Points Plus: 4 points per serving (5 points with cheese)